Hummus is a regular feature on our dinner table. I love my original recipe, but I’ve also jumped on the colorful hummus trend bandwagon and experimented adding other ingredients to it. I’d be lying if I said all of them were a success but so far, I’ve posted my favorites. It all started with beetroot, then carrot, avocado…and now this luscious bowl of deliciousness.
Nothing improbable about mixing chickpeas, herbs and feta together in a salad, but I never thought of actually blending them together. Until I did, and it was grand. The herbs you pick will make a big difference in the taste so choose wisely. My preference is parsley and coriander but I could totally imagine adding some fresh za’atar and perhaps a few leaves of basil too.
Ingredients
- 1 can chickpeas, drained but keep the water aside
- 1 1/2 cups of fresh coriander and parsley, chopped
- 1/2 cup feta (you could add more depending on your taste)
- 1/3 cup tahini
- Juice of 1 lemon
- 1 1/2 tsp salt
- 1/3 cup olive oil
- 1 tbsp pumpkin seeds, shelled
- A few fresh mint leaves
Instructions
- Put all the ingredients (except the chickpea water and olive oil) in a high speed blender
- Once blended, add a few tbsp of chickpea water until it reaches the right consistency. At that point you can also add a few tbsps of olive oil. Blitz in the blender for another 30 seconds or until creamy.
- Pour into a serving dish and drizzle with olive oil. Top with pumpkin seeds and chopped mint.
