Roasted Garlic Hummus with Feta Cheese
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Super smooth and Creamy Roasted Garlic Hummus with Feta cheese blended right in. This hummus is a nice little Mediterranean twist on the classic. The flavors of the roasted garlic blend so well with the creamy feta, you’ll never want the regular stuff again! Plus, learn the secret to making super smooth hummus every single time!
After a weekend filled with brunches and celebrating lovely moms all around the globe, it’s time for a little snacky snack with my Roasted Garlic Hummus with Feta. Yes, as in FETA CHEESE blended right into the hummus and it’s still silky smooth, just like your favorite restaurants hummus.
I love hummus. IT’s not even a secret.
It is a staple at our place. If the zombie apocalypse hit, you can bet that i’ll be throwing carrot sticks and hummus containers in my backpack. Ohhh kay, maybe I won’t. Maybe i’ll just run around screaming for a bit. But you get how much I LOVE hummus, don’t you?
But as i’ve mentioned in the past, it’s all about texture for me. If I see a super thick gloppy hummus, no matter how much I love the thought of hummus, i’m not eating it. I don’t want mashed up chickpeas with all that grittiness. I want super smooth pita chip dip-ability. The secret to making silky smooth hummus every single time isn’t actually the ingredients you use but rather the technique. This is my creamy restaurant style hummus recipe made into something completely more robust in flavor with roasted garlic and feta cheese. Everyone that’s tried my original recipe has loved it. And all my taste testers totally approve of the feta cheese hummus too. Even the ones that thought they wouldn’t like it at all.
Let me end it once and for all. Most of the time, when I make hummus, I don’t remove the peel (gasp.. I know). But If you check back to my original recipe here, you’ll see that the hummus is just as smooth WITHOUT removing the peel as it is when you do remove the peel. So do it either way. It’s all in the technique. And we’ll get to it in just a second.
Okay are you ready for my number 1 tip on smooth hummus? Blend the garlic, tahini, and lemon juice together before you toss other stuff into the food processor. This gives the tahini a little chance to loosen up a bit and allows the garlic to get some concentrated food processor action so that it breaks down into teeny tiny pieces.
This technique will on both roasted garlic hummus or original hummus which uses raw garlic.
Yes, even if you have a large food processor! Just like it was with the garlic, I feel the hummus is smoother because the blade is able to blend the chickpeas better when added in batches. If you’re peeling the garbanzo beans, you can get away with tossing everything into the blender at once, but if you’re leaving the skins on, I HIGHLY recommend the batch method as it will allow you to skip the tedious task of peeling chickpeas.
There you have it folks! Whether it’s this roasted garlic hummus with feta cheese that you’re making, or the original restaurant style hummus, it’s all in the technique. You’re going to need a big bag of pita chips or something to get all this goodness into your mouth. At one point, I seriously debated on skipping the chip and going straight for the hummus with a spoon. Oh yeah, it’s that good!
- 1/4 cup lemon juice
- 1/4 cup tahini paste
- 4-5 cloves roasted garlic
- 1/3 cup feta cheese, crumbled
- 1 (14 oz) can chickpeas, drained with liquid saved (see note)
- 2 tablespoons water
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Place the lemon juice, tahini paste, and roasted garlic in a food processor and process until the garlic breaks down into a smooth paste.
- Add the feta cheese and continue to blend until the feta breaks down almost like a paste. Add half the chickpeas, 2 tablespoons of the chickpea liquid, and 1 tablespoon of the olive oil. Continue to process until smooth. Add the remaining ingredients - rest of chickpeas, 2 tablespoons water, and 2 tablespoons olive oil along with salt and cumin powder and continue to blend until the hummus is smooth.
- HOW TO ROAST GARLIC: Position a rack in the center of the oven and preheat the oven to 375ºF. Slice off the top of the head of garlic to expose some of the cloves and peel of as many outer layers of the garlic as possible. Drizzle with olive oil and salt and pepper. Wrap the garlic in a piece of aluminum foil, place the foil on a baking sheet and roast in the oven for 40-45 minutes until the garlic is done. Let cool before removing cloves from paper.
- CHICKPEAS: If you boil the chickpeas yourself, use water to replace canning liquid. Peeling the chickpeas is optional.
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