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Beetroot and feta hummus

This beetroot and feta hummus is lovely variation on the classic dip. Perfect for the winter months, served with crudites and oat cookies. Alternatively, serve it as a dressing over grilled lamb or kebab (in this case, make it a bit thinner).
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 baby pickled beetroots
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tin chickpeas 400g or 2 cups cooked chickpeas
  • 1 lemon juiced
  • 2 Tbsp tahini paste
  • 1 tsp of ground cumin
  • 100 g barrel aged feta
  • 2 Tbsp chopped parsley leaves or mint
  • Salt& pepper
  • 1 pinch dried oregano

Method
 

  1. Roughly chop the beetroot and put them in a blender or food processor.
  2. Add the garlic, drained chickpeas, tahini, cumin, olive oil, lemon and fresh herbs.
  3. Blitz together for 30 seconds.
  4. Cut half of the feta into small cubes, then crumble the rest into the hummus.
  5. Blitz again until you have a light, textured, creamy hummus. If it’s too thick, add some more lemon juice or some water.
  6. Taste, then season it to your liking.
  7. Transfer the mixture to a small bowl, then fold in the remaining feta cubes and scatter the oregano over the dish.