spinachfetahummus

Humpday Hummus: Spinach and Feta Edition

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spinachfetahummus7

If you still pay for hummus
I feel bad for you son
I got 99 problems
Buyin’ hummus ain’t one
Hit me!


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 feta hummus

Olive oil, spinach, feta cheese, tahini, cayenne pepper, garbanzo beans, lemon and garlic is all you need.

spinach feta hummus

Throw everything in the blender / food processor except for the feta and cayenne pepper.

spinach feta hummus

side shot.

 

spinach feta hummus

After you get it to a relatively smooth consistency, add in the feta and cayenne (start easy with the cayenne, add more after you blend).

spinach feta hummus

boop!

spinach feta hummus

Cute, right? I found these spicy habanero “flaquitos” at the grocery store. They go excellent with hummus.

spinach feta hummus

 

 

Spinach and Feta Hummus

makes about 1 1/2 cups in 10 minutes

Ingredients

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)

Directions

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.

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