Blended chickpeas with whole chickpeas, topped with a spicy, aromatic green chili paste, perfectly paired with salty crumbled feta cheese. Serve it with pita chips, toasted sliced bread, or crisp vegetables to make a super delicious spicy hummus with feta cheese recipe.
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Give us our Daily Hummus
Hummus is a creamy, flavorful dip that originated in the Middle East, and over time, it's made its way to kitchens across the globe. Traditionally made with chickpeas, tahini, lemon, and garlic, hummus has evolved from a regional staple to a worldwide favorite, enjoyed in countless variations.
At our home, we love to eat hummus daily, savoring the texture and versatility it brings to the table. I wanted to play with texture for this recipe, adding crumbled feta for extra richness and zhug for a spicy kick.
But if you prefer a completely smooth hummus, you can absolutely blend it to your liking. I love creativity in the kitchen, so if you make any changes, please share them with me—I’d love to hear about your twist!
Why Zhug?
Zhug is a bright and spicy Middle Eastern condiment that adds a flavorful kick to any dish. I also like adding S'hug to my falafel pita from my favorite Israeli eatery and marinating my baked chicken!
Check out my Baked Zhug Chicken with Spiced with Spiced Brown Rice and Steamed Broccoli recipe for more.
But that's not all. With this recipe's bonus of being vegetarian-friendly and health-conscious, you can appreciate the rich and delicious flavor without stopping your diet. Read more to see the secrets behind this super delicious hummus, and let me show you how to start making it today.
Plus, skip buying zhug at the store when you can make it at home with the Quick Zhug Sauce recipe. Don't stop there; use the leftover hummus to make Zhug Feta Hummus Chicken Wrap.
Looking for authentic Middle Eastern cuisine, like Yemeni recipes? Check out Sifra and A Yemeniayah's Recipes.
Yemen to Israel
Zhug is a spicy, tangy green pepper paste used as a condiment. It makes the perfect companion for feta cheese's salty taste, rounding out and balancing the hummus. Add bread to the mix, especially ciabatta or fresh pitas.
If you read my Quick Zhug Sauce post, you'll remember that I mentioned that Zhug originated in Yemen, a Middle Eastern country. The incredible journey of this special paste took place 1,300 miles to Isreal, the new home for many Yemenite Jews who relocated during the late 1940s.
Hence, the spelling difference from Zhug, Zhoug (Arabic) to S'hug (Hebrew). Because of this, you will find it in Middle Eastern and Kosher markets. You'll probably find the traditional zhug hummus there as well!
How to Enjoy?
Hummus is a fantastic food that tastes great and provides many health benefits. And that's why we love it. Chickpeas are high in protein and fiber, which helps keep you full for extended periods. It also makes a great work snack or meal prep to get you through the day.
This Spicy Hummus with Feta is even perfect for parties with veggies and pita chips. So whether you're looking for a delicious healthy snack or a nutritious meal, hummus with this spicy green sauce has you covered!
More Delicious Recipes to Try
- Spicy Falafel Pita Sandwich and Lemon Tahini Dressing
- Turkey Meatball Wraps
- Zhug Feta Hummus Chicken Wrap
- Spicy Greek Chicken Meatball Rice Bowl
- Quick Zhug Sauce
Ingredients and Steps
To make this Spicy Hummus with Feta Cheese, make the hummus base first by blending chickpeas, lemon juice, lemon zest, tahini paste, garlic, olive oil, cumin, paprika, salt, and pepper in the food processor. Next, finish it by adding whole chickpeas to make it chunky.
Then, plate and garnish it with zhug, feta cheese, extra virgin olive oil, paprika, and chopped parsley. Finally, serve it with your favorite sides, from bread to fresh crudites. Super easy!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this Spicy Hummus with Feta cheese recipe. Check out the live Culinary Glossary here.
The Toppings
- (Zhug) Zhoug Sauce - This spicy cilantro sauce is a green Yemeni condiment made with fresh herbs, hot peppers jalapenos, and serrano peppers), garlic, and warm spices like cumin, coriander, and cardamom. It adds a bold, fresh heat to dishes, making it a favorite topping for Middle Eastern foods.
- Fresh Herbs (Parsley, Cilantro) - These are vibrant herbs used in zhug for their fresh, slightly peppery, and citrusy flavors. They add a burst of green color and aroma to Mediterranean and Middle Eastern recipes.
- Feta Cheese -Feta is a brined curd cheese traditionally made from sheep’s milk or a mixture of sheep and goat’s milk. Known for its crumbly texture and tangy, salty flavor, it adds a rich, savory depth to Mediterranean and Middle Eastern dishes.
- Giving the perfect contrast to the spicy zhug and creamy hummus. I prefer the feta block compared to the crumbled version.
- I rather crumble it when I need it. I find it to keep its moisture this way.
The Hummus
This creamy dip is made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, garlic, and salt. It originates from the Middle East and is widely enjoyed as a spread or dip with bread or vegetables. Each ingredient listed below is crucial in a well-balanced hummus recipe.
- Tahini Paste - This is a paste made from ground sesame seeds. It has a nutty flavor and creamy texture and is often used as a key ingredient in hummus and sauces, adding richness and earthy undertones to dishes.
- Chickpeas (Garbanzo Beans) - Also known as garbanzo beans, these are legumes that are creamy and nutty in flavor. When cooked, they provide a smooth base for hummus and other Mediterranean and Middle Eastern dishes.
- Extra Virgin Olive Oil - You might have heard it called EVOO, the highest quality olive oil made from cold-pressed olives. It has a fruity and peppery taste and is commonly used in Mediterranean cooking for drizzling, dressings, or as a flavor enhancer.
- Fresh Garlic - We know it as a pungent, aromatic bulb that adds a strong, savory flavor to dishes. You choose: Raw garlic has a sharper bite, while cooked garlic offers a milder, sweeter taste. It’s a staple ingredient in many hummus recipes.
- Fresh Lemon Juice - This tangy, acidic juice from fresh lemons adds brightness and balances the flavors in this dip, cutting through the rich ingredients like the feta and olive oil.
- Ground Cumin - A warm, earthy spice commonly used in Middle Eastern, Mediterranean, and Latin American cuisines. It adds a slightly peppery, smoky depth to zhug and complements the nutty flavors in hummus.
- Smoked Paprika - A must, which is a ground spice made from dried red hot chilies and/or bell peppers. The Hungarian version can range from sweet to hot and adds color, flavor, and a mild smoky sweetness to dishes like hummus. Personally, I like to use Smoked Parika, aka Spanish Paprika.
See the Spicy Hummus with Feta recipe card for quantities.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Blend the chickpeas with the lemon juice first, if using a small copper.
Blend until most of the chickpeas are broken down, but not into a paste yet, since this can make the blender work harder.
Now, add the garlic cloves, lemon zest, and more liquid like the tahini paste.
Scrap the sides with a spatula to help incorporate what has not blended...
....to create a smooth consistency.
Add the whole chickpeas to create the chunky hummus.
Create a dip in the center with a spoon.
Add the zhug to the center and drizzle with extra virgin olive oil.
Add the rest of the toppings to create a delicious and fulfilling hummus meal served with your favorite sides.
Substitutions
Dairy Free
- Feta Cheese - For a non-dairy substitute for feta cheese, try using crumbled tofu marinated in lemon juice, olive oil, and a pinch of salt to mimic feta's tangy and savory flavors.
Gluten-Free
- Yay! This recipe is gluten-free.
Vegetarian
- Bonus! This recipe is already vegetarian.
Convenience
- Canned Chickpeas - Soak dried chickpeas overnight in cold water with baking soda. One cup of dried chickpeas makes roughly three cups. So soak 1 ⅓ cups of chickpeas in six cups of water with two teaspoons of baking soda mixed in per recipe serving of 4.
- Tahini Paste - If you're out of tahini, you can substitute it with an equal amount of smooth peanut butter or almond butter for a slightly different but still creamy and nutty flavor in your hummus.
- Fresh Lemons - I highly suggest using fresh lemons, but store-bought lemon juice is recommended if you are in a pinch.
- Hummus Recipe - Not enough time? No worries, get store-bought hummus and a can of chickpeas to make this chunky hummus recipe quick.
Change Heat Level - Modify the Spicy Hummus with Feta Cheese recipe's heat level to your liking, and learn more about the Scoville Scale and Chili Pairings.
Variations
Replace the Zhug with these other favorite toppings:
- Harissa - A peppery red paste from the Maghreb region of Africa, such a delicious combination. Try my Quick Harissa Sauce.
- Sundried Tomatoes - Mix the chopped sundried tomatoes with olive oil.
- Olives - Chop your favorite olive, either black or green, with olive oil.
- Pine Nuts - Add some pinenuts for a satisfying crunch.
Equipment
- Food Processor - Used to make the hummus base and zhug. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to slowly add the oil for excellent emulsification.
Storage
- Refrigerator - To store in the fridge, place the homemade hummus in a shallow 2-inch container. Then, store it in an airtight container. It will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, store it in an airtight container, leaving a little space at the top for expansion. Hummus can be frozen for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight and stir in a bit of olive oil or water to restore its creamy texture if needed.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking tip
- Stir the Tahini - Before using tahini paste, stir it before pouring it into the food processor.
- Adjust the Heat - If you prefer milder hummus, start with a smaller amount of zhug and add more gradually. For a spicier kick, you can increase the zhug or even mix in some extra fresh chili peppers.
- Extra Creaminess - For an ultra-smooth hummus, peel the skins off the chickpeas after cooking. It’s time-consuming but will give you a velvety texture.
- Balance the Salt - Feta cheese is naturally salty, so taste your hummus before adding additional salt. You can always add more, but it’s hard to correct if it’s too salty.
- Customize the Texture - If you prefer a thicker, chunkier hummus, pulse the mixture a few times rather than blending it completely. For a smoother texture, blend on high and add more olive oil or water to get the consistency just right.
- Make Ahead - Hummus tastes even better after a few hours in the fridge, allowing the flavors to meld together. You can make it ahead and store it for up to 5 days.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
I'm not going to lie, but we are obsessed with hummus. Do we have horseradish hummus? I actually like pizza hummus, avocado, and sun-dried tomato hummus.
There's also curry hummus, pumpkin seed hummus, and beetroot hummus. Ok, I have to try these! Artichoke and Cannellini Beans hummus is one of my ultimate favorites by Sandra's Easy Cooking. The list goes on.
In the US, the serving size for hummus is two tablespoons. Two lousy tablespoons! I want to cry. How is this possible? But have you heard of a hummusiya?
It's a restaurant that serves hummus as the main course! In addition, hummus is said to have originated in Egypt based on 13th-century old text, popularized by Middle Eastern, North African, and Mediterranean people; you’ll find hummusiyas everywhere.
I couldn't add my Quick Zhug Recipe to this recipe card because the original recipe makes 2 cups, and this recipe calls for a ¼ of a cup per four cups of hummus; making that small amount is impossible in a food processor.
You are better off making the whole recipe or buying it. In addition, if I added the full recipe on this card, the nutrition facts would be way off. And it stores great and is versatile; you'll use it up in no time!
It is a sesame seed paste used widely in the Mediterranean and Middle Eastern countries and is popular for its use in hummus. Looking to buy it online? Try Baron's Pure Tahni Sesame Paste.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
Middle Eastern Recipes
Looking for other Middle Eastern-inspired recipes like this? Try these:
- Easy 15-Minute Marinade for Beef Kabobs
- Easy Spicy Turmeric Calabrian Chili Pepper Wet Rub
- Spicy Greek Chicken Meatball Rice Bowl
- Spicy Zhug Chicken Pita Sandwich with Spinach Date Salad
📖 Recipe
Spicy Zhug Hummus with Feta – Twist on Classic Hummus
Ingredients
Fresh Hummus
- 3 cups canned chickpeas drained, liquid reserved
- 1 medium lemon juiced and zested
- ¼ cup tahini paste
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin powder
- ½ teaspoon ground paprika
- salt and pepper to taste
- 1 cup canned chickpeas drained
Topping
- ¼ cup Zhug store-brought or homemade
- ¼ cup feta cheese crumbled
- ½ tablespoon extra virgin olive oil
- ¼ teaspoon smoked paprika powder
- 1 tablespoon chopped parsley leaves optional garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: Make the Quick Zhug Sauce. Prepare this before starting the recipe if you are making it homemade.
- Make the Base Hummus: In a food processor, add chickpeas, lemon juice, lemon zest, tahini, garlic, olive oil, cumin, paprika, salt, pepper, and 3 tablespoons of chickpea water. If all the ingredients don't fit, fill the food processor ¾ full with all of your measured liquids, blend, and then add the remaining solids.
- Blend into a smooth consistency. Occasionally, stop and scrap the sides with a silicone spatula. Add more chickpea water if necessary to reach a smooth consistency. Next, taste for a balance of savoriness from the salt and tanginess from the lemon juice and adjust accordingly. Then, scrap and pour the hummus into a mixing bowl.
- Finally, add the whole chickpeas and combine well.
- Serve: Using a large spoon, scoop the hummus into the center of the plate and spread it out evenly in a circular motion. Create a dip in the hummus by pressing down into the center with the spoon.
- Add the Toppings: In the hole, fill it with the zhug and sprinkle on the feta cheese while crumbling it into smaller pieces. Drizzle the entire hummus with olive oil. Then, lightly dust with paprika powder. You can achieve this with a small sieve or use your fingers by pinching the paprika with your dry fingers and rubbing it to sprinkle over the plate.
- Finish by garnishing with chopped parsley over the hummus. Serve with ciabatta toast, bagel slices, pita bread or chips, carrots, broccoli, tomatoes, celery, sesame toast, or lavash.
Video
Notes
Nutrition
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Have a Comment or Question?
If you have a question or comment about this Spicy Hummus with Feta Cheese recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Liam Harper says
I don't have a food processor, can I use my blender instead?
Maika says
Hi Liam! Yes, you can use a blender or an immersion blender instead. If neither is available, mash the chickpeas with a fork or potato masher, and finely chop the other ingredients. The texture might be slightly chunkier, but it will still be delicious.