Monday, February 3, 2014

Spinach and Feta Hummus

This surely is not the most appealing looking hummus, but delicious things often come in not so delicious looking packages. With spinach, feta, and freshly soaked and boiled chickpeas, it is hard to go wrong. I like to top mine with some additional feta just to give it a little extra oomph when spread onto crackers or used as a veggie dip. Enjoy!

Spinach and Feta Hummus
makes about 1 ½ - 2 cups
½ cup dry chickpeas
2 cloves of garlic
2 ounces feta cheese
3 ounces frozen spinach, thawed
¼ tsp ground cumin
dash of cayenne pepper powder
¼ - ½ cup olive oil or water, as needed
salt and pepper, to taste
Put the chickpeas in a pot with 2 cups of water. Bring the water to a boil for two minutes, cover, and remove from the heat. Allow the chickpeas to soak in the hot water for 1 hour. Drain and rinse the soaked chickpeas. Combine them with 1 ½ cups water. Simmer over medium low heat with the lid tilted to let some steam escape until all the water has been absorbed, about 1 ½ to 2 hours. Put the garlic on a microwave safe plate and microwave for 30 seconds. Combine all the ingredients into a food processor. Process until creamy, adding oil as needed until you reach a smooth consistency. Refrigerate for at least one hour before serving.



Hopefully my card looks a little nicer than the hummus did. (It surely is a nicer color.) This is another Valentine I made yesterday, but this one is for my Disney loving father. Anything Mickey is right up his ally, so I'm sure he will love it.

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