Feta & Roasted Jalapeno Hummus

  • Photo and Recipe courtesy of <a href='http://foxeslovelemons.com/' target='_blank'>Foxes Love Lemons</a>, Lori Yates
  • Yield: 2-4 Servings


  • nonstick cooking spray
  • 2 jalapeno peppers, halved lengthwise & seeded
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • 15.5 oz can of chickpeas, drained (reserve liquid from can)
  • 1/3 c. liquid from chickepa can
  • 1/4 c. tahini
  • 2 tablespoons extra virgin olive oil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1/2 c. feta cheese, crumbled
  • pita chips, for serving
  • vegetables, for serving


  • Preheat oven to 400° F. Spray small rimmed baking pan with cooking spray. Place jalapeño peppers on prepared pan; lightly spray peppers with cooking spray. Transfer to oven and roast 20 minutes or until peppers are soft and golden brown. Let stand 5 minutes; transfer peppers to cutting board and dice.
  • Meanwhile, in food processor or blender, puree garlic, lemon juice, chickpeas and their liquid, tahini, oil, cumin and salt until smooth. Transfer to bowl; stir in 1/2 cup feta and diced jalapeño (reserve 1 tablespoon of diced jalapeño for garnish).
  • Transfer hummus to serving dish. For best flavor, refrigerate 1 hour or up to 3 days. Garnish with remaining 1 tablespoon each feta and diced jalapeños; serve with pita chips and vegetables.