Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts

Friday, December 22, 2017

Greek Mezze Platter with Marinated Herbed Feta

Ina Garten is known for throwing store-bought dishes and ingredients into her meals, something that helps during this busy time of year when you want to minimize your time spent in the kitchen. At I Heart Cooking Clubs our theme this week is A Helping Hand!--Ina recipes and meals that get a helping hand from any source we like. I decided to make her Greek Mezze Platter with most all store-bought ingredients that get a few special touches and are "artfully arranged" (we must use 'good' ingredients and arrange them artfully when cooking with Ina!). Since I just made a Greek-inspired soup Lemony Chickpea and Noodle Soup this week, I had leftover thyme, pita bread and some homemade hummus that I could put to good use.

I made a few very small changes to Ina's platter besides reducing the size by about half. She calls for store-bought hummus and I had homemade, she calls for olives with pits and I bought pitted olives from the deli olive bar, and she toasts her pita into chips and I'm a warm, soft, grilled pita fan so I just toasted mine over my gas burners to warm, soften and mark it just a bit. In the feta, she calls for crushed red pepper flakes and I have become fond of Aleppo pepper for it's slightly tangy flavor and more moderate heat. Otherwise I left things the same and it made for a quick and tasty light dinner.

Greek Mezze Platter
Slightly Adapted from Ina Garten via
(Serves 8)

Marinated Herbed Feta (recipe below)
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought 
1 cup hummus, store-bought (I used homemade)
1 Tbsp pine nuts, toasted
good olive oil
toasted pita chips for serving (I used grilled pita bread)
4 sprigs fresh thyme

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.


Ina says, "Most marinated feta consists of cubes of feta swimming in a large jar of olive oil, which I think makes the feta oily. Instead, I slice it and sprinkle it with thyme, fennel, crushed red pepper and a drizzle of olive oil. The flavor is much cleaner and brighter. Serve this with toasted pita triangles or on a Greek mezze platter with hummus, olives and stuffed grape leaves."

Marinated Herbed Feta
from Ina Garten, via Food

1 1/2 teaspoons dried thyme 
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes (I used Aleppo pepper)
1 1/2 pounds Greek feta, drained and sliced 1/2-inch thick 
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola (I used pitted green olives)
1/2 cup good olive oil
kosher salt and freshly ground black pepper

Combine the dried thyme, fennel seeds and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.

Sprinkle the feta with the entire herb mixture. Nestle the fresh thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature. 

Got a hankering for marinated feta? Both Diana Henry and Ottolenghi have terrific recipes as well. 

Notes/Results: This platter is practically effortless and is perfect for a holiday appetizer or a light meal or starter. Both of my nearby grocery stores have fairly extensive olive bars that carry stuffed grape leaves, roasted red peppers, and olives of all sorts, and there are so many great brands and kinds of store-bought humus--although is is hardly any effort to make your own. I never think to toast pine nuts to serve on top of my hummus and it adds so much great nutty flavor and texture and "curb appeal" to a dish, I'll try to remember to do it. Between that and leaving time to marinate feta (I used a nice sheep's milk feta) a few hours or the the night before, it makes the store-bought ingredients feel special. I reduced the amounts of ingredients to feed 3 to 4 instead of 8 and it made a great dinner for a couple of evenings noshing. 

Linking up with I Heart Cooking Clubs for this week's A Helping Hand theme--where we make Ina Garten dishes that get a hand from store-bought ingredients or other helpful things that lessen the fuss and holiday cooking time.

I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Sunday, September 17, 2017

Hummus Soup with Toasted Chickpeas and Feta for Souper (Soup, Salad & Sammie) Sundays

I didn't get around to making fresh hummus this week so I think it was on my mind when I saw this recipe for Hummus Soup pop up in an email from Cooking Light. I have made hummus soups before (here and here for example), but it's been a while and the toasted chickpea and feta topping are what pulled me to this one.

Cooking Light says, "That’s right—we turned the dip of the decade into a soup that’s savory, silky, and garlicky good. A portion of the chickpeas are reserved and toasted in a skillet to offer some chew—a nice textural contrast to the creaminess of the pureed soup. If the soup feels a little too thick, adjust by blending in more water, 1⁄/4 cup at a time. You can make the soup a day or two ahead, but you’ll definitely need to adjust the texture, as it will overthicken upon standing. Make the toasted chickpea topping up to a day ahead; store in an airtight container at room temperature."

I made a few small changes--namely adding a few ingredients I like in my hummus and pumping up the cumin a bit. I know what I like! ;-) I also added an extra can of chickpeas so that I could toast them for extra topping. My changes are noted in red below.

Hummus Soup with Toasted Chickpeas and Feta
Slightly Adapted from Ann Taylor Pittman via 
(Serves 4-6)

1/4 cup extra-virgin olive oil, divided
1 cup chopped yellow onion (about 1 medium onion)
5 cloves garlic, minced
(I added 1 tsp ground cumin, 1/2 tsp each of smoked paprika and cayenne to the soup and a sprinkle of each in the chickpea topping)
2 cups low-sodium veggie stock
1 3/4 cups water (I used 2 cups)
1 1/8 tsp sea salt, divided
2 (15 oz) cans unsalted or low-salt chickpeas, rinsed, drained, & divided (I added a can and put 2 in the soup and toasted one can's worth)
1/8 tsp ground cumin (see cumin note above)
1/4 cup tahini--sesame seed paste
1 1/2 Tbsp fresh lemon juice (I added extra to taste--about 1 lemon's worth)
6 Tbsp crumbled feta cheese
(I added chopped fresh cilantro for color & flavor)

Heat 1 tablespoon olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender, about 4 minutes. Add vegetable stock, 1 3/4 cups water, and 1 teaspoon salt; bring to a simmer. Set aside 1 cup chickpeas; add remaining chickpeas to stock mixture. Cover and reduce heat to medium-low; simmer 10 minutes.

Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high. Add reserved 1 cup chickpeas; cook, stirring occa­sionally, until toasted and browned, 8 to 10 minutes. Stir in cumin and remaining 1/8 teaspoon salt.

Pour stock mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Add tahini and lemon juice; process until smooth. Ladle soup into 6 bowls; drizzle with remaining 2 tablespoons oil, and sprinkle with cheese and toasted chickpeas

Notes/Results:  Oh yeah, this soup made me happy today. Almost as happy as the toasted chickpeas on top. It's a good thing I made extra because I kept tasting them to make sure they were done enough (or at least that's the excuse I gave myself). They are a great texture with the creamy, really silky texture of the soup and the salty bursts of feta cheese, but I'd be happy to eat a can of them on their own. As you can see from the recipe--I added some extra spices to this soup--my thought being that I love the way my go-to hummus tastes, so why not go for the same favor profile in the soup. You could leave them out or use your own favorite hummus spices as you see fit. The cilantro was more for color so if you don't like the flavor, omit or sub in some parsley and you can omit the feta cheese if you want a vegan soup. A note on texture--it is much silkier than a pureed veggie soup so I enjoyed it, but it does thicken upon standing--so make sure to have extra broth or water ready when you reheat it. I would happily make it again.

We have two yummy dishes waiting this week in the Souper Sundays kitchen--let's have a look!

Judee of Gluten Free A-Z Blog shared this tasty Corn, Cilantro, and Cucumber Salad with Creamy Lime Dressing and said, "Although autumn is right around the corner, summer isn't over yet. The farmer's markets are overflowing with fresh corn, and there is still time to make my delicious triple C salad. Of all the ways to eat fresh corn from the cob, I like to cut mine off the cob ( uncooked). The tender milky kernels are sweet, crunchy and delicious making them a welcome addition salads. ... I found that crisp kirby cucumbers, spicy cilantro, and seasonal corn taste delightful tossed in a creamy citrus dressing. This salad takes only minutes to make and goes well with most entrees."

Here at Kahakai Kitchen I tried Hugh Fearnley-Whittingstall's Hot New Potato and Parsley Salad. We could spend time arguing whether it's salad or side dish but since a salad is defined as small pieces of vegetables in some type of sauce or dressing, I'm going with salad. ;-) It's basically potatoes, butter, and a whole ton of finely-chopped parsley and it is delicious. I served it with some fresh local fish and loved every bite.

Mahalo to Judee for joining me at Souper Sundays this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a happy, healthy week!

Friday, August 18, 2017

Hugh Fearnley-Whittingstall's Very Lemony Hummus

It's a good feeling to whip up a batch of homemade hummus on a Friday afternoon to have available for munching with root chips and veggies or slathering on a veggie sandwich over the weekend. I have my standard hummus recipe but I am always looking to try variations like Hugh Fearnley-Whittingstall's Very Lemony Hummus from River Cottage Every Day.

Hugh says, "You might like to try this hummus in a sandwich with sliced tomatoes and a smear of harissa paste, or with grated carrot and a few torn mint leaves. If you are short of time, instead of cooking dried chickpeas, you can use a tin, well drained and rinsed; add a little water to them for the initial puréeing."

Very Lemony Hummus
River Cottage Every Day or at
(Serves 4-6)

2/3 cup dried chickpeas
1 bay leaf
Juice of 2 lemons
1 small garlic clove, crushed with a little salt
2-3 Tbsp tahini (sesame seed paste)
2-3 Tbsp extra virgin olive oil
pinch of ground cumin (optional) (I added 1/2 tsp cumin + 1/2 tsp smoked paprika to hummus)
sea salt and freshly ground black pepper

Rinse the chickpeas thoroughly, then place them in a large bowl with enough water to cover them well. Leave to soak for at least 12 hours, or overnight.

Drain the chickpeas and put them in a saucepan with the bay leaf and enough cold water to cover generously. Bring to the boil, then turn the heat right down and partially cover with a lid. Simmer gently for about 3 hours, until the chickpeas are really soft, skimming the surface and topping up with boiling water as necessary to keep the chickpeas covered. Add ½ teaspoon of salt near the end of cooking.

Drain the chickpeas, reserving the liquid, and discard the bay leaf. Put 3-4 tablespoons of the hot cooking liquid into a food processor or blender with half the chickpeas, 4 tablespoons of the lemon juice and the garlic. Whiz for a few seconds. Add the remaining chickpeas, 2 tablespoons of tahini and 2 tablespoons of oil, then whiz again until you have the consistency you like.

Scrape into a bowl and season with salt and plenty of pepper. If you think it needs more oil, lemon juice or tahini, add a little at a time, beating well, until you're happy with the flavor. Top with a sprinkling of cumin, if you like.
Variation: Add 3 or 4 tablespoons of finely chopped flat-leaf parsley, chervil or chives - or all three - to create a lovely, green-flecked purée.

Notes/Results: Although lemony isn't what I am usually going for when I make hummus, this was actually pretty balanced (you control the lemon and seasonings) and it tasted great--light and bright. I did put a bit of cumin and paprika into my hummus--which I think balanced the flavor even more. It is Friday and I was in a time crunch from a busy week so I used canned chickpeas in this hummus--actually boxed as I like Whole Foods 365 Brand no-salt added garbanzo beans and they are in a tetra-pack instead of a can. I think definitely cooking the beans from dry is best but in a pinch, they are a good substitute. My favorite snack is root veggie chips in hummus and so that's how I enjoyed it tonight--although I have a cucumber and red pepper and some naan bread I will probably dip into it over the weekend. I would happily make this hummus again.

Linking up to I Heart Cooking Clubs where the theme this week is Dippity Do Dah--dips and spreads from Hugh Fearnley-Whittingstall.

Happy Aloha Friday!

Saturday, December 10, 2016

Heidi Swanson's Red Lentil Hummus

I didn't directly follow this week's I Heart Cooking Club theme, Expand Your Pantry, where we were to make a Heidi Swanson dish with new ingredients or ingredients we don't cook with often. I use red lentils and the other ingredients in the recipe pretty frequently, but what is new to me is making hummus out of lentils. Since we are nearing the holidays, I am always looking for simple and tasty dishes for parties and potlucks and Heidi's Red Lentil Hummus seemed like a good match.

Heidi says, "This hummus is smooth as buttercream, in part because red lentils are used in place of the more typical chickpeas. ... Red lentils lose much of their blush in the cooking process, but the resulting hummus is still a nice sight topped with chives and sesame."

Red Lentil Hummus
Recipe by Heidi Swanson, Near & Far Cookbook
(Makes About 3 Cups)

2 1/2 cups cooked red lentils (see Note)
2 medium cloves garlic (I used 4 cloves)
3 Tbsp freshly squeezed lemon juice (I used 4 Tbsp)
(I added 1/2 tsp ground cumin and ground paprika and a pinch of cayenne pepper)
2/3 cup tahini
3/4 tsp fine-grain sea salt
2 to 3 Tbsp whey, kefir, or warm water
2 tsp black sesame seeds
extra-virgin olive oil, toasted sesame oil, minced chives to serve

Start by adding the cooked lentils and garlic to a food processor and pulsing for at least a minute, scraping the paste from the corners once or twice along the way.

Add the lemon juice, tahini, and sea salt. Blend again, another minute or so. Don’t skimp on the blending time, but stop if the beans form a doughy ball inside the processor. At this point start adding the whey a splash at a time. Blend, blend, blend, until the hummus is smooth and light, aerated and creamy.

Taste, and adjust to your liking—adding more lemon juice or salt, if needed. Serve topped with the black sesame seeds, and preferably, a good amount olive oil, a few drops of toasted sesame oil and lots of chives. Serve with veggies, crackers, bread or chips.

Note: Rinse 1 1/2 cups dried red lentils well and place in a saucepan with 1 3/4 cups of water. Bring to a simmer, cover, and cook until tender, roughly 15 minutes.

Notes/Results: The texture of this hummus is definitely ultra-creamy which I liked a lot. It didn't have quite as much flavor as my usual hummus and so I went back and added a some cumin, paprika and a pinch of cayenne pepper and pumped up the amount of lemon juice. With those changes, it had the flavor I was looking for. A nice change to add to my humus repertoire and fun to try something new. With my flavor changes, I would happily make it again. 

This recipe is linked up at I Heart Cooking Clubs for this week's Expand Your Pantry theme. You can see how everyone expanded their pantries bu checking out the picture links on the post.

Saturday, December 5, 2015

Ellie Krieger's Edamame Hummus

With the holiday party season providing countless opportunities to indulge (or over-indulge) these next few weeks, it's always nice to have some healthier, lower calorie options in the mix. This Edamame Hummus from Ellie Krieger is great because it goes together quickly, with just a few simple ingredients, and it packs a good punch of protein and healthy fats. And, for any of those haters or on-the-fence-about tofu people, it's a great way to work some in without anyone noticing. ;-)

Ellie says, "This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch."

Edamame Hummus
Adapted from The Food You Crave by Ellie Krieger
(Serves 12)

2 cups frozen shelled edamame, cooked according to package directions
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbsp) (I used 4 cloves) 
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste 

Set 1 Tbsp of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with spiced pita chips, bread or veggies as desired. Hummus can be stored in an airtight container in the refrigerator for up to 3 days. 

Notes/Results: Creamy, fresh and lemony, this hummus reminds me a lot of my favorite edamame-feta dip--with no dairy and less fat and calories. Ellie has a recipe for spiced pita chips to accompany the dip but since I had a piece of naan bread in the freezer and veggies (baby carrots and sugar snap peas) in the crisper, I used those instead--toasting the naan in an dry grill pan and slicing it into triangles with a pizza wheel. (Adding red pepper strips and radishes would make a nice red and green presentation for the holidays too.) Fast, easy, and good, I will definitely be making it again.

It's Nibbles & Noshes week at I Heart Cooking Clubs. You can see what Ellie Krieger appetizers everyone made by checking out the picture links on the post. 


Monday, November 16, 2015

The Book Tour Stops Here: A Review of "Trigger Warning" by Neil Gaiman, Served with Roasted Red Pepper & Feta Hummus

On today's TLC Book Tour stop I am reviewing Trigger Warning: Short Fictions and Disturbances by Neil Gaiman. Along with my review comes a recipe for a scrumptious Roasted Red Pepper & Feta Hummus inspired by the book. How does a fantasy fiction anthology inspire hummus? You'll just have to read the post to find out.

Publisher's Blurb:

From one of the most critically acclaimed and beloved storytellers of our time comes a major new collection of stories and verse.

“We each have our little triggers . . . things that wait for us in the dark corridors of our lives.” So says Neil Gaiman in his introduction to Trigger Warning, a remarkable compendium of twenty-five stories and poems that explore the transformative power of imagination.

In “Adventure Story”—a thematic companion to the #1 New York Times bestselling novel The Ocean at the End of the Lane—Gaiman ponders death and the ways in which people take their stories with them when they die. “A Calendar of Tales” is comprised of short pieces about the months of the year—stories of pirates and March winds, an igloo made of books, and a Mother’s Day card that portends disturbances in the universe. Gaiman offers his own ingenious spin on Sherlock Holmes in his award-nominated mystery tale “The Case of Death and Honey.” Also included is “Nothing O’Clock,” a very special Doctor Who story that was written for the beloved series in 2013, as well as the never-before-published “Black Dog,” a haunting new tale that revisits the world of American Gods as Shadow Moon stops in at a village pub on his way back to America.

Gaiman, a sophisticated writer whose creative genius is unparalleled, entrances with his literary alchemy and transports us deep into an undiscovered country where the fantastical becomes real and the everyday is incandescent. Replete with wonder and terror, surprises and amusements, Trigger Warning is a treasury of literary delights that engage the mind, stir the heart, and shake the soul.

Paperback: 368 pages  
Publisher: William Morrow Paperbacks; Reprint edition (October 27, 2015)

My Review:  

I have not read a lot of Neil Gaiman's work outside of Coraline, his young adult fantasy/horror tale, and the assorted short story by him in other collections. I was intrigued by the description of Trigger Warning and having good luck lately with short story collections, I thought that it was a great way to get better acquainted with Gaiman's writing. If you spend any time browsing books and looking at reviews on Amazon you are familiar with trigger warnings--statements that warn a reader that a book contains material that may trigger reactions in certain readers based on past experiences or things that make them uncomfortable. It makes a great title for a book and I liked what Gaiman said in the introduction; "There are things in this book, as in life, that might upset you. There is death and pain in here, tears and discomfort, violence of all kinds, cruelty, even abuse. There is kindness, too, I hope, sometimes. Even a handful of happy endings. (Few stories end unhappily for all participants, after all.)" 

I love that Gaiman included the inspiration for, or something about the background of each story and poem in his introduction. I did not read the story intros ahead of time but found myself going back to them after I completed each piece to learn more about what I read. This was especially helpful for his A Calendar of Tales, with short bites for each month of the year. I was trying to figure out how the stories were related before reading his intro and finding out that they were written in response to a social media experiment, based on replies to questions he tweeted out. Now it made sense. Some month's tales were stronger than others, but I thought the whole concept was very cool. My favorite piece in the book was the very short, but deliciously creepy Click-Clack the Rattlebag. It has all the scary triggers--large old house, intense precocious child, dark night with the lights going out, and especially Click-Clacks, who according to the child "are the best monsters ever" and much scarier than vampires. Perfect! I also really enjoyed Orange (Third Subject's Response to Investigator's Written Questionnaire) which was unique in its format, as well as darkly humorous. Other standouts for me included The Thing About Cassandra which had an interesting take on an imaginary teen-age girlfriend coming to life years later and Black Dog (which apparently is based on a character from his book American Gods but stands on its own) where an American traveler stops in a rural British pub and makes some interesting acquaintances. The quirky And Weep, Like Alexander was fun with its "un-inventor" Obediah Polknghorn, and I liked the imagery of the scarlet mulberries and the clocks that "whispered time" in Witch Work, one of the handful of poems in the book. Finally, I found The Man Who Forgot Ray Bradbury (written by Gaiman for the late author's ninetieth-birthday) about a man who is losing his memory, to be especially poignant. In addition to the Bradbury story there are other pieces based on well-known names; Sherlock Holmes in The Case of Death and Honey and Dr. Who in Nothing O'Clock. Although I am not a huge reader or watcher of either character, the stories involving them were interesting and well-written. I am sure true fans of both will be pleased.    

There are 24 stories or poems in the book, and as always happens in collections like this, some were hits for me and some were misses--but each story, regardless of how much I liked it made me stop and wonder a bit and sometimes scratch my head. Trigger Warning is a great book to delve into, a story or two at a time. Maybe it's not bedside reading if you have a lot of triggers or don't like thinking about things that are often creepy and slightly disturbing before you go to sleep, but nonetheless, it's a little box full of odd  treasures to savor. I really enjoyed it and will continue to explore more of Gaiman's writing. 


Author Notes: Neil Gaiman is the #1 New York Times bestselling author of more than twenty books, and is the recipient of numerous literary honors. Originally from England, he now lives in America.
Find out more about Neil at his website, find all his books at his online bookstore, and follow him on Facebooktumblr, and his blog.


Food Inspiration:

So, as you can imagine, this anthology is not at all food focused--although there were some mentions--like rosemary bushes in a labyrinth, that when burned were reminiscent of roasted lamb, or oat porridge, trout and whiskey. There was mention of unpleasant breakfasts of "oily eggs, leathery sausages, a baked orange sludge of beans" and Stuffed Muffins--including "The Complete Turkey Dinner Christmas Stuffed Muffin" and hot cocoa and Marmite and cucumber sandwiches, and a recipe for old-fashioned cheesecake that appears in a dream.

But it was the mentions of a Mediterranean mezze plate with dolmades and hummus in Cassandra, and then more hummus (made for a genie) in the October Tale of The Calendar of Tales that ultimately became my book-inspired dish. I like to make a batch of hummus on the weekend so I can pull it out to nosh on during the week--just like having Trigger Warning on my nightstand, ready to pull out and read a story or poem when I was hungry for something a little different. 

I make a lot of hummus. Usually my basic hummus, or sometimes adding some Old Bay Seasoning to change things up. For this version, I wanted something different from my norm to match this collection of unique stories and poems. I also wanted to use up some leftover feta and roasted red peppers I had on hand, so I blended it all together.

Roasted Red Pepper & Feta Hummus
By Deb, Kahakai Kitchen
(Makes About 4 cups of Hummus)

About 3 cups cooked chickpeas, drained
1 cup lightly packed roasted red peppers (drain well if using jarred red pepper)
3 Tbsp tahini
1/2 cup crumbled feta cheese + some for garnish
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika + more to garnish
1/2 tsp cayenne pepper, or to taste
juice from 1 1/2 lemons (or about 6 Tbsp), or to taste
1/4 cup olive oil
2 tsp toasted sesame oil (optional)
cold water as needed
sea salt and black pepper to taste

Put chickpeas, red pepper, feta, tahini, garlic, spices, lemon juice, olive oil and sesame oil into the food processor. Blend the mixture until smooth, adding small amounts of cold water if/as needed to thin out the texture to desired consistency. Season to taste with salt and black pepper as desired. 

Place in serving bowl and top with extra feta and a sprinkle of smoked paprika. Serve with veggies of choice, crackers and/or bread.

Notes/Results: Creamy, cheesy hummusy goodness, this hummus has great flavor with the salty feta, slightly sweet red pepper, and the bright acidity from the lemon. (I like the bright color too.) ;-) Lately I have been adding a touch of sesame oil to my hummus along with the tahini--I think it adds another layer of flavor. This was good with the crunchy green veggies and the rosemary wafers I paired it with. A good addition to my hummus repertoire, I will make it again. 

Note: A review copy of "Trigger Warning" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.