Description

Creamy homemade hummus topped with crumbled feta, mixed olives, fresh herbs, and a generous drizzle of extra virgin olive oil. This rustic Mediterranean dip is rich in flavor and perfect served with crusty bread or fresh vegetables.

Ingredients

Units Scale

1 (15 oz) can chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp extra virgin olive oil
1 garlic clove
2 tbsp lemon juice
2–4 tbsp cold water
Salt, to taste
1/3 cup crumbled feta cheese
1/3 cup mixed olives (Kalamata, green, Castelvetrano), pitted
1 tbsp finely chopped fresh oregano or parsley
2 tbsp extra virgin olive oil (for drizzling)
Pinch of crushed red pepper flakes (optional)
Warm pita bread or crusty baguette slices, for serving

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Instructions

In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, and salt. Blend until smooth.
Add cold water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning.
Spoon hummus into a shallow serving bowl. Use the back of a spoon to create a swirl or well in the center.
Sprinkle crumbled feta over the hummus.
Scatter olives on top.
Add fresh herbs and a pinch of red pepper flakes if using.
Drizzle generously with olive oil.
Serve immediately with toasted bread or store covered in the refrigerator until ready.

Notes

For smoother hummus, peel the chickpeas before blending.
Adjust garlic and lemon juice to taste depending on preference.
Can be made a day in advance and refrigerated.

Nutrition

Serving Size: 1/4 bowl
Calories: 280
Sugar: 1g
Sodium: 420mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 7g
Cholesterol: 10mg