Hummus w/ Feta and Greek Salad

Hummus w/ Feta and Greek Salad

This is a delicious blend of two great dishes. The Hummus is smooth and creamy and has the salty goodness of added vegan feta. It’s topped with a yummy side of Greek salad to compliment the feta and served with warm flatbread. It’s great as a snack, light lunch or makes a perfect appetizer.

Serves 2 -4

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Ingredients

1 (16) oz Garbanzo Beans / Chick Peas, drained and rinsed

3 heaping Tbsp Tahini

Juice from 1 1/2 Lemons

1 clove Garlic

1/3 cup Vegan Feta crumbled (I used Follow Your Heart but also love Violife)

Salt & Pepper to taste

Good Olive Oil for topping

Chopped Parsley for garnish

Greek Salad Topping

1 small Tomato seeds removed and chopped

1/3 cup chopped Red Onion

6 Kalamata Olives pitted and halved

1/2 small Cucumber chopped

1/4 cup Vegan Feta

1/2 tsp dried Oregano

Squeeze of Lemon Juice

Salt & Pepper to taste

Directions

1. Make the Greek salad by combining all of the ingredients. Toss and set aside.

2. Make the hummus by adding the chickpeas, garlic, tahini, lemon juice, salt & pepper to a food processor. Blend until smooth and creamy.

3. Add the feta and pulse a few times until combined.

4. Serve the Hummus on a plate or in a shallow bowl. Top with a generous drizzle of good olive oil.

5. Spoon the Greek salad onto half of the Hummus, garnish with fresh parsley and serve with warm, flatbread or pita cut into triangles.