Spicy Spinach & Feta Hummus Dip

January 27, 2012

I rarely buy hummus in a container from a store.

Making your own hummus is just too easy.

I love being able to add in any ingredients to my plain hummus recipe to give it a new kick.

Today’s hummus recipe: Spicy Spinach & Feta Hummus

The combination of flavors is simply divine. I dip my homemade pita chips and baby carrots into this delicious, savory hummus dip.

Spicy Spinach & Feta Hummus Dip & Homemade Pita Chips

Ingredients:

For the hummus:

1 can chickpeas, drained and rinsed

1/4 cup tahini

2 garlic cloves, chopped

1 tsp vegetable oil

1/2 tsp cumin

1/8 tsp cayenne pepper (1/4 tsp if you want it even spicer)

1/4 tsp salt

1/4 cup water

1 cup baby spinach leaves, packed

3 oz crumbled feta cheese

For the pita chips:

6 pita bread

1/4 olive oil

2 Tbls dried oregano flakes

salt/pepper

Directions:

For the hummus:

1. Add chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt and water to the bowl of a food processor.

2. Pulse and combine until smooth, occasionally scraping the sides down with a spatula.

3. Add the baby spinach leaves and crumbled feta cheese. Pulse to combine.

For the pita chips:

1. Preheat oven to 400.

2. Separate the round pita bread by cutting into 1/8 creating triangles. Pull triangle apart to create two pieces.

3. Lay pita chip triangles onto baking sheet and brush lightly with olive oil. Sprinkle a little salt, pepper and oregano on each triangle.

4. Bake in oven for 5 to 7 minutes and watch them closely so they don’t burn!

Suggested Wine Pairings: Sauvignon Blanc, Viognier, Pinot Noir