| Easy | Vegan | Soy Free
Feta Hummus
INGREDIENTS
Feta Hummus:
- 1 head of garlic
- 1 ½ cups cooked chickpeas, drained and rinsed
- 5 tbsp ice water
- ¼ cup tahini
- 5 tbsp olive oil
- 1/3 cup Follow Your Heart Dairy-Free Feta Crumbles
- ¼ cup fresh lemon juice
- ½ tsp salt
- pinch of black pepper
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
Roasted Tomatoes:
- 4 ounces cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp Follow Your Heart Dairy-Free Shredded Parmesan
- 2 cloves garlic, minced
- pinch of sugar
- big pinch Italian seasoning
- big pinch salt and pepper
INSTRUCTIONS
Hummus:
- Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and sprinkle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle.
- Squeeze the roasted garlic into a high-speed blender and discard the remaining skins. Add all of the remaining ingredients for the hummus except for the fresh herbs and blend until smooth, adding more water as needed.
- Add in the chopped herbs and pulse just until combined.
Tomatoes:
- Preheat the oven to 400°F and line a small baking sheet.
- In a large bowl, add all of the ingredients and toss.
- Transfer to the lined baking sheet and roast for 15-20 minutes, or until softened.
- Set aside to cool.
Assembly:
- Add the hummus to a shallow bowl and spread it out evenly. Top with the roasted tomatoes, an additional sprinkle of the Dairy-Free Feta Crumbles and parsley, and a drizzle of olive oil. Serve as desired and enjoy.
