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This heated version of hummus, with a sprinkling of feta and olives, is perfect for dipping with crackers or lavash (a thin, flat Armenian bread).
- 1 can (19 oz) chickpeas, drained and rinsed
- 1 clove of garlic
- 1/2 cup vegetable (or chicken) stock
- 3 Tbsp tahini (sesame seed paste)
- 3 Tbsp lemon juice
- 2 Tbsp olive oil
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- 1/2 tsp hot chili sauce
- pinch of pepper
- 1/4 tsp ground cumin
- 1/3 cup crumbled feta cheese (about 1 1/2 oz)
- 3 Tbsp finely chopped kalamata olives
- 2 Tbsp chopped cilantro
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- Preheat the oven to 400°F.
- Place the chickpeas, garlic, stock, tahini, lemon juice, oil, chili sauce, pepper and cumin in the bowl of a food processor. Purée until smooth and transfer to a mixing bowl.
- Add 1/4 cup of the feta (leaving the remaining feta for the topping) and the olives and stir to combine.
- Place the mixture in a small ovenproof baking dish lightly coated with cooking spray and sprinkle with the remaining feta. Bake for 12 minutes, or just until heated through and the top is slightly browned.
- Garnish with cilantro and serve with pita wedges or crackers.
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Nutritional Analysis
per Serving
| Calories |
212 |
| Protein |
8 g |
| Fat |
12g |
| Saturated Fat |
1.9 g |
| Carbohydrates |
19 g |
| Cholesterol |
2 mg |
| Sodium |
269 mg |
| Fiber |
3.9 g |
Prep Time: 10 minutes
Cook Time: 12 minutes
Make Ahead: n/a
Serves 6
Nutrition Watch: Store-bought regular stock is high in sodium, so it's better to make stock at home, since you are the one who controls the amount of sodium in your pot.
If you are buying stock, select low-sodium stock more often.
per serving Calories 212 • Protein 8 g • Carbohydrates 19 g • Fiber 3.9 g • Total fat 12 g • Saturated fat 1.9 g • Cholesterol 2 mg • Sodium 269 mg • prep time 10 minutes • bake time 12 minutes • nutrition watch
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