Ingredients:
- 1 garlic clove
- Pita chips or tortilla chips, for serving
- 1 (400g) can chickpea, drained and rinsed
- 45g kalamata olives, pitted and chopped
- 80g tahini
- 100g cherry tomatoes, diced
- 100g crumbled feta cheese, divided
- 100g cucumber, diced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper, to taste
- 3 tablespoons fresh lemon juice, plus more for serving
- Salt
- 2 tablespoons fresh dill sprigs
Method:
Instructions
1. Add chickpeas to a food processor along with tahini, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons fresh dill sprigs, 3 tablespoons water, garlic clove, and feta. Blitz to combine until smooth, scraping down the sides, if needed.
2. Season with pepper and salt.
3. Transfer to a serving bowl and top with olives, tomatoes, cucumbers and leftover feta cheese. Season with pepper and salt.
4. Finish with a drizzle of lemon juice and olive oil and serve with pita.
Notes: you can store hummus in a freezer for up to six-eight months. Give it a good stir after you thaw it as hummus will slightly change the texture. This recipe is loaded with healthy fats and vitamins.
