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- The Spiced Lifeâs Take On Traditional Hummus
- 2 15 oz cans of chickpeas, drained and rinsed
- 5 T tahini paste
- juice of 1 1/2 large lemons
- 1 1/2 t ground cumin
- 1 t sweet paprika
- 1/2 t sumac
- 3 mid-size cloves garlic, smashed and roughly chopped
- extra virgin olive oilâdrizzled to correct texture
- Extra paprika and sumac for sprinkling on finished hummus, as well as extra virgin olive oil for drizzling
- Roasted Red Pepper Feta Dip
- Closely adapted from Spice by Ana Sortum
- 18 oz French feta (Sortun recommends a good, creamy feta, such as French), drained
- roasted red peppered, to taste (Sortun uses fresh roasted but I think jarred work fine here)
- extra virgin olive oil, drizzled in to desired consistency
- 2 t Aleppo pepper (can sub paprika, as I did)
- 1 t Urfa chile pepper (can sub ancho, as I did)
- 1/2 t smoked Spanish paprika
- 1 T lemon juice, to taste
View Full Recipe at The Spiced Life
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