Hummus & Roasted Red Pepper Feta Dip Recipe

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Ingredients

  • The Spiced Life’s Take On Traditional Hummus
  • 2 15 oz cans of chickpeas, drained and rinsed
  • 5 T tahini paste
  • juice of 1 1/2 large lemons
  • 1 1/2 t ground cumin
  • 1 t sweet paprika
  • 1/2 t sumac
  • 3 mid-size cloves garlic, smashed and roughly chopped
  • extra virgin olive oil–drizzled to correct texture
  • Extra paprika and sumac for sprinkling on finished hummus, as well as extra virgin olive oil for drizzling
  • Roasted Red Pepper Feta Dip
  • Closely adapted from Spice by Ana Sortum
  • 18 oz French feta (Sortun recommends a good, creamy feta, such as French), drained
  • roasted red peppered, to taste (Sortun uses fresh roasted but I think jarred work fine here)
  • extra virgin olive oil, drizzled in to desired consistency
  • 2 t Aleppo pepper (can sub paprika, as I did)
  • 1 t Urfa chile pepper (can sub ancho, as I did)
  • 1/2 t smoked Spanish paprika
  • 1 T lemon juice, to taste

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