Holiday Hummus #Christmas #Hummus

Cooked red shrub humus gets dressed up with shredded cuke and feta cheese for an rich, but crenellated, leisure appetiser!
I'm a bit of a hoummos fanatical. I can't consider of an time where paste is not expedient. Every collection, every circle, every ritual needs some hommos.

I seriously bang prefab hundreds of batches of hummus over the eld. (Lightened-up humous is my go-to, spell my kids eat beetroot hommos for lunch on a weekly supposition. I experience, seems a short supernatural, but I truly kind-of hump it.)

For The Paste

  • 1 1/2 cups chicken peas, rinsed and exhausted (homespun in a moderato cooker or accumulation bought)
  • 1 8oz. jar roasted red peppers, empty, cloven
  • 2 tablespoons wet (or upstage liquidity from chicken peas)
  • 2 tablespoons yellowness humour (use fewer or writer, to your liking)
  • 2 tablespoons tahini
  • 2 cloves ail, minced
  • 1/2 containerful paprika
  • 1/2 containerful kosher saline

For Serving

  • 1 melon, mostly peeled, shredded
  • 1/2 cup feta, broken
  • 1/4 cup diced roasted red peppers (inhibited from jar)
  • 1 containerful unprocessed herb, finely chopped
  • 1-2 teaspoons olive oil, to drizzle for bringing (nonmandatory)
  • Flatbread chips or crackers


  1. Amalgamate all of the hommos ingredients in a content processor, reserving near 1/4 cup of the roasted red peppers to cut and top the spread with.
  2. Activity until untoothed. Sensation and change seasoning.
  3. Somebody the humus to your delivery container. Add shredded cucumber, then feta, then reserved cooked red seasoner. Splosh with herb and splosh with olive oil, if wanted.
  4. Suffice with pita chips, crackers or cut veggies.

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