Spinach and Feta Hummus
By devogirl
Can be made up to 2 days in advance. Store in airtight container. Can be served hot or cold. Serve with pita bread, pita chips or fresh veggies.
4/5
(2 Votes)
Ingredients
- 1 can chickpeas, drained
- 1/2 cup fresh spinach
- 3 oz crumbled feta
- 1/4 cup olive oil
- 3 Tbsp lemon juice
- 2 Tbsp tahini
- 1/4 cups red pepper flakes (?)
- 1 tsp roasted garlic
Preparation
Step 1
Blend all ingredients in processor except cheese and red peppers. Then add cheese and red pepper flakes and blend to a smooth and creamy dip.