Humpday Hummus: Spinach and Feta Edition
If you still pay for hummus
I feel bad for you son
I got 99 problems
Buyin’ hummus ain’t one
This week’s installment of Humpday Hummus is just as easy peasy as the other installments – blend it. taste it. add more stuff, blend some more. eat it. The spinach adds some freshness and the feta adds a nice salty richness. No need to add any additional salt to this hummus, the feta does the job. I liked this one thick, so I didn’t add any additional water or olive oil, but feel free to add either (a little bit at a time) until the consistency is as you like it.
Spinach and Feta Hummus
makes about 1 1/2 cups in 10 minutes
1 15oz can garbanzo beans, drained and rinsed
1/2 cup fresh spinach
3 oz feta cheese, crumbled
1/4 cup olive oil
1 lemon, juiced
3 tablespoons tahini
1 garlic clove
1/4 teaspoon cayenne pepper (start with this, add more as you taste)
Optional first step: Peel the thin white skin off of the garbanzo beans by placing a bean between your thumb and index finger, the pointy end of the bean facing toward your palm. Give it a bit of gentle pressure and the bean should slip right out! Be careful, I had beans flying all over the place. It took about 15 minutes to peel an entire can of garbanzo beans. It’s definitely a labor of love.
Place garbanzo beans, spinach, olive oil, juice from the lemon, tahini and garlic. Blend until relatively smooth.
Add in feta cheese and cayenne pepper. Taste. Add more cayenne to taste (I used about 1/2 teaspoon but I like things spicy). Transfer to a bowl, and top with olive oil and additional crumbled feta, if desired.