Greek-Style Hummus

(Francesca Borgognone)

There are very few people who don't like hummus. Why? Because hummus is a chameleon and can change its flavoring at the pinch of some garlic or a swirl or a swirl of roasted pepper.

Cook Time:

Prep Time:

Total Time:

Servings: 8

Ingredients:

2 16-ounce cans of chickpeas

3 tablespoon Tahini

1 lemon, seeded and squeezed

3 cloves of garlic, minced

4 tablespoon olive oil

1/2 cup Kalamata olives, pitted and chopped

1 cup cucumber, peeled, seeded, and chopped

3/4 cup sun-dried tomatoes, chopped

2 tablespoon fresh dill, finely chopped

1 1/2 cup feta cheese, crumbled

Preparation:

Combine the first 5 ingredients (chickpeas, tahini, lemon, garlic, and olive oil) in a blender or food processor until smooth.

When combined, spread out in a deep dish or bowl, and fold the dill in.

After that, layer the remaining ingredients based on preference.

the olives and the sun-dried tomato, pour a bit of their oil into the hummus when adding them.

Top with crumbled feta and serve.