Feta Hummus Is Here To Level Up Your Dip Game

No matter where you are in the world, hummus has become a staple snack companion for everyone. The creaminess of blended chickpeas along with the earthy comfort of tahini is a universally beloved flavour and it quickly became the pinnacle of all dip options, until now. If you can believe it, there’s actually a way you can step up your hummus game even further with some quick and simple additions that elevate the flavours to a whole new level.

Feta Hummus takes the original notes of lemon, garlic, cumin and of course, sesame, and steps it up with a light and airy feta whip. Once you’ve laid down that gorgeous base, the options to expand and make it your signature style are open. Some choices include roasted garlic, caramelised onions, roasted cherry tomatoes, fajitas, paprika and more, whatever mood you’re in. 

For the best results use canned chickpeas – or if you have the patience – remove the skins which will ensure the smoothest texture with minimal grittiness. Also, drizzle in plenty of olive oil and maybe even a little aquafaba (chickpea water) if your initial hummus paste is looking a little tight and dry. Once you’ve mastered this simple technique, the perfect companion for all your chips, veggies sticks and pita will be moments away so you can always be ready to snack healthier and happier.


  • 450 gms chickpeas
  • ¼ cup lemon juice
  • 1 large garlic clove, finely minced
  • ½ tsp salt
  • ½ cup tahini
  • ½ tsp ground cumin
  • 2 to 4 tbsp of ice water
  • 1 tablespoon extra-virgin olive oil
  • 250 gms feta cheese
  • ¼ cup plain greek yoghurt
  • 2 tbsp extra virgin olive oil
  • Olive oil, olives, and chopped dill to garnish


  • If you’re using dried chickpeas, soak them overnight and then boil until fork tender. 
  • Peel them and let the excess water drain off. (save some of the cooking water, you might need it later)
  • In a blender or food processor, combine the chickpeas, lemon juice, garlic (or roasted garlic) salt, tahini and cumin.
  • Blend until combined, scraping down the sides occasionally. 
  • While the blender is still running, drizzle in olive oil and a few tablespoons of cold water one at a time until it's creamy. 
  • Add the greek yoghurt and slowly drop in chunks of feta. Keep blending until smooth, add a drizzle of olive oil to loosen it if necessary.
  • Plate up the hummus in a bowl or deep plate, garnish with dill, olive oil and olives, serve with chips, pita or crudites.