Sun Dried Tomato Feta Hummus



Makes about 3–4 cups

  • 3 cups of chickpeas, canned or freshly cooked
  • ½ cup of sun-dried tomatoes
  • 5–7 ounces of feta cheese, crumbled
  • Juice of ½ a lemon
  • 1½ cups of olive oil
  • Your favorite hot sauce (to taste)
  • Salt and pepper


Combine all ingredients in a food processor until slightly chunky or silky-smooth—either is perfectly fine. If the consistency is a little thick, add a small amount of water until it loosens up. Transfer to a bowl and garnish with a splash of olive oil, crushed chili flakes, and a dusting of cumin. Dip crackers or bread until your little heart is content. Recipe adapted from CHEF MIKE WARD.