Hummus with Feta and Greek Salad
Ingredients
- 1 (16) oz can of chickpeas, drained and rinsed
- 3 heaping Tbsp of tahini
- Juice from 1 1/2 lemons
- 1 clove of garlic
- 1/3 cup vegan feta crumbles
- Salt and pepper to taste
- Good olive oil for topping
- Chopped parsley for garnish
Greek salad topping
- 1 small tomato, seeds removed and chopped
- 1/3 cup red onion, chopped
- 6 Kalamata olives, pitted and halved
- 1/2 cucumber, chopped
- 1/4 cup vegan feta
- 1/2 tsp of oregano
- Squeeze of lemon juice
- Salt and pepper to taste
Preparation
Make the Greek salad by combining all of the ingredients for the Greek salad topping. Toss and set aside.
Make the hummus by adding the chickpeas, garlic, tahini, lemon juice, salt and pepper to a food processor, except the feta, and blend until smooth and creamy.
Add the feta to the hummus and pulse a few times until combined.
Serve the hummus on a plate or in a shallow bowl. Top with a few splashes of good olive oil.
Spoon the Greek salad onto half of the hummus, garnish with fresh parsley, and serve with warm flatbread or pita cut into triangles.
