Feta & Roasted Jalapeño Hummus
For the most part, I’ve phased reality TV off of my entertainment radar. In it’s heyday, I was into Survivor, Amazing Race, Real World, Project Runway, Road Rules, Jon and Kate Plus Eight, America’s Next Top Model, you name it. Nowadays, it’s basically just Top Chef. And I barely consider that reality TV, because really, I’m just there for the food, not the drama.
But there’s one reality show that I just can’t look away from: 19 Kids and Counting. I find it endlessly fascinating, and my mom and I watch it while real-time Facebook messaging each other about it each week. For awhile, the fascination was just how (and why?) this family had all these kids. But now, the older girls in this super-conservative family are “courting,” which is like dating except there’s no hand-holding and certainly no kissing (just side-hugging). It’s basically just a fast track to an engagement ring and a wedding. Oh, and there’s sibling chaperones.
That’s right – the courting couple isn’t allowed ANY time alone until after their wedding vows. That means that everywhere they go, they must drag one the girls’ eighteen siblings along with them to make sure they don’t go rogue and front-hug or something. On this week’s episode, the young brother who was acting as a chaperone had his first encounter with hummus. When he was told it was just ground-up chickpeas, he misinterpreted that as chicken peas. And really, that’s about as exciting as this wholesome reality show gets.
I used chickpeas, not chicken peas, in this Feta & Roasted Jalapeño Hummus. Basic homemade hummus is delicious as-is, but it’s also a perfect backdrop for additional flavors. I roasted a few jalapeño peppers to use here. I removed most of their seeds so that this hummus would turn out just mildly spicy, but if you like spicier things, feel free to use some of the seeds, too. To balance out the heat of the peppers, I also stirred in some tangy Nikos Feta Cheese. This award-winning American version of the classic Mediterranean cheese is made from cows’ milk and has a milder, less salty taste than its Greek cousin. It’s soft, crumbly texture makes it perfect for stirring into hummus. Take this dip to a tailgate or game-watching party and watch it disappear!
Feta & Roasted Jalapeño Hummus
Yield: about 2 cups hummus
Prep Time: 20 minutes
Cook Time: 20 minutes
- Nonstick cooking spray
- 2 jalapeño peppers, halved lengthwise and seeded
- 2 small garlic cloves, minced
- Juice of 1/2 lemon
- 1 can (15.5 ounces) chickpeas, drained (reserve liquid from can)
- 1/3 cup liquid from chickpea can
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 kosher salt
- 1/2 cup plus 1 tablespoon Nikos crumbled feta cheese
- Pita chips and cut vegetables, for serving
1. Preheat oven to 400 degrees F. Spray small rimmed baking pan with cooking spray. Place jalapeño peppers on prepared pan; lightly spray peppers with cooking spray. Transfer to oven and roast 20 minutes or until peppers are soft and golden brown. Let stand 5 minutes; transfer peppers to cutting board and dice.
2. Meanwhile, in food processor or blender, puree garlic, lemon juice, chickpeas and their liquid, tahini, oil, cumin and salt until smooth. Transfer to bowl; stir in ½ cup feta and diced jalapeño (reserve 1 tablespoon of diced jalapeño for garnish).
3. Transfer hummus to serving dish. For best flavor, refrigerate 1 hour or up to 3 days. Garnish with remaining 1 tablespoon each feta and diced jalapeños; serve with pita chips and vegetables.
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Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.