Dips are the quintessential party food when you think of casual get-togethers, backyard barbecues and game nights. Whether it’s the classic spinach dip, a warm queso dip or hummus, they are all a welcome snack at any occasion. My recipe for this pickled beet & feta hummus combines the classic hummus ingredients with feta and delicious sweet & tangy pickled beets for flavor that you will crave to have again. One thing that makes the dip so easy to make are the pickled beets, therefore no roasting involved on a hot summer day so this dip comes together very easy and then chill it for a couple of hours or overnight before your party guests arrive.
Pickled Beet & Feta Hummus
This tangy savory hummus is addictive and a party pleaser
Ingredients
- 15.5 oz jar of pickled beets, drained
- 15.5 oz can of chick peas, rinsed and drained
- 1/2 cup tahini
- 3 tbsp olive oil
- 1/2 cup crumbled feta cheese (I used an herbed one)
- 3 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- 3 tbsp chopped parsley
- 1 tbsp chopped dill
- 1/2 tsp chili pepper flakes
Instructions
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Put all the ingredients into a bowl of a food processor fitted with the metal blade and pulse chop a few times to get things going, stopping and scrapping sides as needed and then process until smooth. Transfer to a covered bowl and place in the refrigerator for at least two hours before serving or overnight.
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Serves 6 to 8 as an appetizer. Serve with pita chips, veggies and/or crackers
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suggested garnish for the top: feta, olive oil, dill or parsley
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