roasted red pepper & feta hummus
For Day 3 of “Hip Hip for Hummus Week”, I excited to present one of my all-time favorites — roasted red pepper and feta hummus!
I’ve loved red pepper hummus for years, but it wasn’t until recently that I randomly tossed a little feta into the mix and fell in love with the combination. And then when accented by some smoked or sweet paprika, it’s absolutely irresistible!!! And, by contrast to yesterday’s post, I must say it’s a lovely color as well. :)
So if you’ve never made this one at home before, definitely encourage you to give it a try!!
Roasted Red Pepper & Feta Hummus Recipe
- 1 (15 oz.) can chickpeas, drained (juices reserved)
- 1/2 cup roasted red peppers (about 1 whole red pepper, roasted and peeled)
- 1/4 cup feta cheese
- 2 cloves garlic, peeled and smashed
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1 tsp. cumin
- 1/4 tsp. smoked paprika (or sweet paprika)
- pinch of salt, to taste
Add all ingredients to a food processor, and blend until smooth. Add in 3-4 tablespoons of water (or leftover chickpea juice) until the hummus reaches your desired consistency, then blend until smooth.
Garnish with crumbled feta, chopped roasted red peppers and/or chopped parsley if desired. Then serve or refrigerate.
If you’re not a huge fan of feta, feel free to sub in another crumbly cheese (gorgonzola, goat cheese, bleu, etc.). OR this recipe is also completely delicious without the cheese!