Roasted Tomato Feta Hummus Dip

Roasted Tomato Feta Hummus Dip

David Venable

Prep Time: 15 minutes

Serves: 4–6

Ingredients

  • 8-oz brick feta cheese
  • 1 pint multicolored cherry tomatoes
  • 2 Tbsp olive oil
  • 1 tsp salt, plus more to taste
  • Black pepper, to taste
  • 1 15.5-oz can chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 2 tsp minced garlic
  • 1/4 cup lemon juice
  • 1/2 tsp dried oregano
  • 6 Tbsp water
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp lemon zest
  • Pita chips, for serving

Preparation

Preheat the oven to broil.

Place the feta in the center of a baking sheet. Spread the tomatoes around the feta. Drizzle 1 tablespoon of olive oil on the feta, and the other 1 tablespoon of olive oil on the tomatoes. Season the tomatoes with salt and pepper to taste.

Broil on the top shelf in the oven for about 5 minutes until the feta is golden and the tomatoes start to burst. Remove and set aside.

In the bowl of a food processor, add the chickpeas, 1 teaspoon salt, tahini, garlic, lemon juice, dried oregano, and water.
Puree until light and creamy.

Add the hummus mixture to a medium mixing bowl. Crumble the feta into the hummus and stir until combined. Spread the hummus into a serving bowl. Top with the cherry tomatoes.

Garnish with the dill, parsley, and lemon zest.

Serve with pita chips.

Cook's Notes

If you don’t have dill or parsley, you could garnish with any fresh herbs you have on hand.

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