Hummus with feta and herbs

Name: Hummus with feta and herbs
Cook time: 1 h 15 min
Total time: 15 h 15 min
Yield: 6
Ingredients: 1/2 bunch Coriander; 4 Stem/s Mint; 3 Stem/s Parsley; 200 g dried chick peas (or 2 tins of 425 g each); 2 Garlic cloves; 75 g Tahin (sesame paste; glass); 3 TABLESPOONS Olive oil; 4-5 Tbsp Lemon juice; 7-10 Tbsp Salt; 150 g Feta

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Classic hummus is already really good, but the version with fresh herbs and crumbled feta goes one better! Perfect as a dip for grilling or simply with flat bread.

COOK TIME
75 mins

TOTAL TIME
915 mins

Ingredients

Servings: 6

1/2 bunch Coriander
4 Stem/s Mint
3 Stem/s Parsley
200 g dried chick peas (or 2 tins of 425 g each)
2 Garlic cloves
75 g Tahin (sesame paste; glass)
3 TABLESPOONS Olive oil
4-5 Tbsp Lemon juice
7-10 Tbsp Salt
150 g Feta

Directions

1
Soak 200 g of dried chick peas overnight in plenty of water, then cook for about 1 hour. Drain and collect approx. 1⁄8 l cooking water, let it cool down. (Alternatively use 2 cans (425 ml each) of chick peas).
2
Wash the herbs and shake dry, pluck the leaves and put some aside.
3
Peel and chop 2 garlic cloves. Puree chickpeas, garlic, 75 g tahin (sesame paste; glass), 3 tbsp. olive oil, herbs and 4-5 tbsp. lemon juice. Stir in the (boiling) water until the desired consistency is achieved. Season to taste with salt.
4
Arrange the hummus, sprinkle with crumbled feta and the remaining herbs. Baguette, flat bread or pappadums are delicious with it.