Green Hummus with Feta
There’s nothing quite like homemade hummus that you can find in stores. With this zingy hummus I omitted the traditional tahini and added walnuts for a hint of earthiness. After spending a handful of summers in Oregon, I have come to relish the unmatched crunch and flavor of fresh walnuts.
Reach for your nicest olive oil for this one. I tend to keep 2 bottles of olive oil in the van… one bottle that I don’t mind using by the cup for cooking, and another that I drop a little extra $$ on and use sparingly. For this recipe, I reach for the good sh!t.
Pro tip: store walnuts in a sealed mason jar and/or in the freezer to prevent them from going rancid.
Tools
- Blender
Ingredients
- 1 can chickpeas, drained
- A handful of spinach, stems included
- Large glug of olive oil
- 1 Tbsp apple cider vinegar or juice of 1/2 lemon
- 1 clove garlic
- ½ cup feta cheese
- ¼ cup walnuts
- Hefty pinch of sea salt
- Dash of cayenne pepper power
- Dash of black pepper
Directions
- Blend all ingredients and enjoy! If your blender jams, add another glug of olive oil or warm water to aid in blending.
- Add more salt and pepper to taste. Serve with tortilla chips, fresh sliced veggies or on a sandwich.
Photos by Hanna Whirty
