Feta cheese is a fairly new addition to my home cooking repertoire. After tasting it as an ingredient in several restaurant salads, I decided to start using it at home. And so my first culinary adventure was to make this Chickpea and Feta Cheese Dip.
I recreated the recipe from Yiayia herself, with just a couple of minor changes. She’s a cranky one, but she loves when people use ATHENOS Feta cheese, so I think she’ll smile when she sees I did.
Chickpea and Feta Cheese Dip
2 15-oz cans chickpeas (garbanzo beans) drained and rinsed
2/3 cup ATHENOS traditional crumbled Feta cheese, divided
1/3 cup drained roasted pepper strips, divided + 1 T reserved liquid
1 clove garlic
4 T extra virgin olive oil
1 tsp toasted sesame oil
Juice of 1/2 lemon
1. Place chickpeas, 1/2 cup cheese, 1/4 cup peppers, 1 T of pepper liquid, and next 4 ingredients in food processor; blend until smooth.
2. Spoon into serving bowl. Top with remaining cheese and peppers.
Yield: 8 servings
Note: I made my own pita chips for dipping, but it’s equally delicious on crunchy bread sticks and crackers.
One lucky reader will win a Greek-inspired bowl by Jonathan Adler (ARV $48)
I received product samples to review. All opinions expressed are my own.