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Creamy Hummus with Whipped Feta

This Creamy Hummus with Whipped Feta is the MVP of healthy snacks and is perfect for meal prep and entertaining!

hummus in a bowl with whipped feta and olives, pita, olive oil, as garnish

Whenever I think of Hummus, I can’t help but think of the episode of FRIENDS where Joey and Chandler are fighting over a chair and get hummus on Pheobe’s nice dress before Ross’s work charity event.

Hummus may have been widely available in NYC in the 90’s, but it would be a long time before my love affair with it truly began.

This Creamy Hummus with Whipped Feta is now a household staple and I would be truly upset if any were wasted on a wardrobe malfunction. 

While there are so many store-bought options of hummus these days, it’s so hard for me to justify not making my own.

Truth be told, I do have a box of individual hummus cups from Costco in my fridge for on-the-go purposes. And guys… they just don’t live up! They’re good, yes. But nothing quite beats the flavor that you can bring to your own.

This hummus is so so creamy, thanks to my secret that I let you in on. The classic lemon and garlic flavor is perfectly balanced, and that whipped feta swirl?

Don’t get me started. I could eat this stuff off of a shoe, no question. It’s perfect for meal prepping for snacks throughout the week with veggies, or for entertaining.

Say, for the big game this weekend? Enough convincing, you’re already here! Scroll down to see how to make it. 

Creamy Hummus with Whipped Feta Ingredients & Subs

canned chickpeas — Dried chickpea directions below! 
lemon juice
garlic
salt
tahini
ground cumin
extra-virgin olive oil
feta cheese
plain greek yogurt

Optional toppings

olive oil, olives, zhoug (I buy at Trader Joe’s!), fresh dill

How to Make Crispy Wings Creamy Hummus with Whipped Feta

Skin the Chickpeas

Place the rinsed and drained chickpeas on a sheet pan and rub a clean tea towel all over the chickpeas to loosen the skins.

Then, take each pea and pinch it between your thumb and index finger to remove the skin (A lot may come off when rubbing with a towel.). Place each skinned chickpea in a bowl

Make the Hummus

In a food processor, combine the chickpeas, lemon juice, garlic, salt, tahini, cumin. Process until roughly combined. Stop to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is starting to become creamy.

While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary.

You may need to do this if your tahini is thicker. Taste, and adjust seasoning as necessary. Remove the hummus to a bowl and wash the food processor to make the whipped feta portion.

Make the Whipped Feta

Combine the feta, greek yogurt, and olive oil in the food processor. Blend until completely smooth and creamy, scraping down the sides if needed, about 2 minutes.

Plate

To plate, dollop scoops of the whipped feta and hummus around a serving bowl. Swirl together with a knife and top with a drizzle of olive oil, olives, zhoug, and chopped dill, if desired. Serve with flatbread, crackers, and crudités.

Creamy Hummus with Whipped Feta Dip with pita and veggies for dipping on the side

Not sure I’ll ever be okay with store-bought hummus again. 

pepper dipping into the hummus

Can I Use Dried Chickpeas?

Of course! To make the chickpeas, add 1 cup dried chickpeas to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute.

Then cover, remove from heat, and let sit for 1 hour. You can also soak overnight cool water.

Creamy Hummus with Whipped Feta Dip in a serving bowl

How do I get My Hummus Creamy?

My tried and true way is taking the skins off of the chickpeas. Is it tedious? Sure! But pop on a podcast or a Netflix show and it’ll go by quickly.

It’s not hard at all, it just takes a minute. Or make your partner or kid do it. 

I haven’t tried this, but I’ve also heard that simmering the canned chickpeas in water and 1/2 teaspoon of baking soda for 20 minutes is a game-changer.

I’m definitely going to test it out, but this hummus is pretty creamy to me! I imagine if you did both of these steps your hummus would be undeniably luscious. 

Creamy Hummus with Whipped Feta Dip with pita, olive oil, pesto, and olives for garnish in a dipping bowl

How to Store

The Hummus will last up to one week in the fridge in an airtight container.

The Whipped Feta will be good for up to 3 days in an airtight container in the fridge.

If you think you may have an excess or wish to make them ahead, I would recommend storing them separately and swirling them together when you serve. 

Creamy Hummus with Whipped Feta Dip in a large bowl

Click HERE for 2021 Game Day Recipes

Creamy Hummus with Whipped Feta Dip with pita and veggies for dipping

More Snack Recipes to Finish Your Spread!

Pull-Apart Chili Dog Pigs in a Blanket

Simple Summer Snack Board

Slow Cooker Fiesta Ranch Snack Mix

Garlic Parmesan Bacon Knots

Crispy Wings with Blue Cheese Honey Mustard

Creamy Hummus with Whipped Feta Dip

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Creamy Hummus with Whipped Feta

Creamy Hummus with Whipped Feta

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes
This Creamy Hummus with Whipped Feta is the MVP of healthy snacks and is perfect for meal prep and entertaining!

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained
  • ¼ cup lemon juice
  • 1 large garlic clove, finely minced
  • ½ teaspoon salt
  • ½ cup tahini
  • ½ teaspoon ground cumin
  • 2 to 4 tablespoons ice water
  • 1 tablespoon extra-virgin olive oil

For the Whipped Feta

  • 8 ounces feta cheese
  • 1/4 cup plain greek yogurt
  • 2 tablespoons extra virgin olive oil
  • olive oil, olives, zhoug sauce, and chopped dill to garnish

Instructions

  1. Begin by taking the skins off of the chickpeas. To do this, place the rinsed and drained chickpeas on a sheet pan and rub a clean tea towel all over the chickpeas to loosen the skins. Then, take each pea and pinch it between your thumb and index finger to remove the skin (A lot may come off when rubbing with a towel.). Place each skinned chickpea in a bowl.
  2. In a food processor, combine the chickpeas, lemon juice, garlic, salt, tahini, cumin. Process until roughly combined. Stop to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  3. While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is starting to become creamy.
  4. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary. You may need to do this if your tahini is thicker.
  5. Taste, and adjust seasoning as necessary. Remove the hummus to a bowl and wash the food processor to make the whipped feta portion.
  6. To make the whipped feta, combine the feta, greek yogurt, and olive oil in the food processor. Blend until completely smooth and creamy, scraping down the sides if needed, about 2 minutes.
  7. To plate, dollop scoops of the whipped feta and hummus around a serving bowl. Swirl together with a knife and top with a drizzle of olive oil, olives, zhoug, and chopped dill, if desired. Serve with flatbread, crackers, and crudités.

Notes

See blog post notes above.

Did you make this recipe?

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Chef Mimi

Friday 5th of February 2021

Love this! I’ve made both, and the schug (different spelling) but never put them all together! I always use great northern beans in a can, drained. They’re so much softer and creamier than garbanzos, and you don’t have to mess with them!

Paige

Saturday 6th of February 2021

I am so glad you loved the recipe! It's a staple around our house and enjoyed by everyone! That is such a great tip, I'll try it with great northern beans the next go-around!

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