Roasted Red Pepper and Feta Hummus

Roasted Red Pepper and Feta Hummus 

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  • 10 minutes

  • 3 portions

Roasted Red Pepper and Feta Hummus

Hummus is a spread made from chickpeas and sesame purée that comes in different taste varieties and flavours profiles. This feta cheese and roasted red peppers version makes a creamy, smooth and healthy hummus that can be used as a dip with pita chips, crackers, raw vegetables, and more.


Servings: 3 cups

  • 1 540 ml can chickpeas, rinsed and well-drained
  • 250 ml (1 cup) roasted red peppers in brine, drained and coarsely chopped
  • 250 ml (1 cup) crumbled Biobio feta cheese, and more for garnishing
  • 1-2 garlic cloves, finely minced
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 45 ml (3 tbsp.) olive oil, and more for garnishing
  • 30 ml (2 tbsp.) tahini (sesame purée)
  • 30 ml (2 tbsp.) lemon juice, freshly squeezed
  • 0.5 ml (1/8 tsp.) smoked paprika
  • A few drops of Tabasco to taste
  • Salt and pepper to taste

In a food processor, purée all the ingredients until smooth. Adjust the seasoning with salt and pepper. Transfer to a bowl, and garnish with olive oil and crumbled feta before serving.

Credit © Cindy Wong

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