Spicy Zhug Hummus with Feta – Twist on Classic Hummus
Chunky hummus with a spicy, tangy green chili paste that perfectly pairs well with salty feta cheese. Serve it with pita chips, toasted sliced bread, or crisp vegetables.
Servings 4 servings
Calories: 351kcal
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
Want a smooth hummus?
Combine all the chickpeas at the beginning of the recipe instead.
Substitute Canned Chickpeas with Fresh:
To prepare dried chickpeas for making hummus, you’ll need to soak and cook them until tender. Start with 1 cup of dried chickpeas. Place the chickpeas in a large bowl and cover them with water—about 3-4 inches above the chickpeas—because they’ll expand as they soak.
Let them soak for at least 8 hours or overnight. Once soaked, drain and rinse the chickpeas, then transfer them to a large pot. Cover them with fresh water, add 1 teaspoon of baking soda to help soften them, and bring to a boil. Reduce the heat and simmer for about 60-90 minutes, or until the chickpeas are soft and tender.
Once cooked, drain and let them cool before using them in your hummus. You can also peel the skins for an extra smooth texture, though this step is optional.
Nutrition
Calories: 351kcal | Carbohydrates: 30g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 601mg | Potassium: 372mg | Fiber: 9g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 3mg
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