- 300gr chickpeas boiled
- 3-4 roasted reppers from a jar
- 1 Tbsp tahini
- 2 Tbsp greek yogurt
- 1 Tbsp feta cheese
- 2 garlic cloves
- 1 Tbsp lemon zest
- 1 1/2 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup olive oil
- cumin for garnish
- paprika for garnish
- feta cheese for garnish
- parsley chopped for garnish
- pine nuts toasted for garnish
- pita bread
Add all ingredients up to and including the olive oil in a food processor. Process until well blended.
Transfer hummus in a serving bowl and garnish with cumin, paprika, crumbled feta, chopped parsley and pine nuts.
Cut pita bread in triangles. Drizzle with olive oil, sprinkle with salt and oregano and bake in a preheated oven at 180C until crispy.
Serve hummus cold with toasted pita bread.
|Thank you my good friend Panos for being 2 metres tall and taking shots from above! :)|
I served hummus with mushrooms stuffed with shrimps, cherry tomatoes, chicken sandwich with barbeque and roquefort sauce and baked pasta with tomato and cheese.