Hummus with Feta and Greek Salad
Ingredients
- 1 (16) oz can of chickpeas
- 3 heaping tablespoons of tahini
- Juice from 1.5 lemons
- 1 clove garlic
- 1/3 cup vegan feta crumbles
- Salt and pepper to taste
- Olive oil for topping
- Parsley for garnish
Greek salad topping
- 1 small tomato
- 1/3 cup red onion
- 6 kalamata olives
- 1/2 cucumber
- 1/4 cup vegan feta
- 1/2 teaspoon oregano
- Squeeze of lemon juice
- Salt and pepper to taste
Preparation
Make the Greek salad by combining all of the ingredients, 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 and pulse a few times until combined.
Serve the hummus on a plate or in a shallow bowl, top with a few splashes of 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.
