If you love hummus, you’d probably be willing to crawl over a mountain of your slain enemies to get to this hummus. If ever there was a perfectly balanced hummus recipe this is it. With a soft sweetness from the peppers, a bit of spice from the cayenne and garlic, and a creamy saltiness from the feta, your mouth will be overwhelmed by flavors.

Okay, I’ll stop sounding like a Burger King commercial and start giving you the recipe. How’s that sound?

Roasted Red Pepper & Feta Hummus

This tastes amazing with crudites or pita chips. The feta makes a wonderful addition to the recipe, but if you don’t have any (or if you prefer a vegan hummus recipe), feel free to leave it out. It’s absolutely delicious either way. It tastes best after it sits for a day or two. Oh, and if your feta is really tangy, you may want to reduce the lemon juice a bit.

Ingredients:
1 can (15 oz.) garbanzo beans, drained
1 jar (4 oz.) jar roasted red peppers, drained
2-3 tbsp. lemon juice, to taste
1 1/2 tbsp. tahini
1 clove garlic, pressed or minced
1/2 tsp. ground cumin
1/2 tsp. ground cayenne
1/4 tsp. salt, or to taste
1/2 C. crumbled feta cheese
1 tbsp. chopped cilantro (optional)

Instructions: 1. In a food processor or with a blender (a food processor works best), combine the garbanzos, lemon juice, tahini, garlic, cumin, cayenne, salt, and feta cheese.

2. Process until well combined, scraping sides of container occasionally. Hummus should be smooth and fluffy.

3. Scoop hummus into a serving bowl and refrigerate, covered, at least two hours (preferably overnight).

4. Before serving, sprinkle with chopped cilantro if desired. Serve at room temperature.

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