Pea and feta hummus dip

Creamy, salty and chunky, the addition of sweet peas and feta cheese provides lovely flavour and texture to your classic hummus recipe. Serve it with corn chips or vegie sticks for a healthy lunchtime snack.

  • 10 mins preparation
  • Makes 2 cup
  • Print


Pea and feta hummus dip
  • 400 gram can chickpeas, rinsed
  • 2 clove garlic, crushed
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 1 cup frozen peas, thawed, plus 1 tablespoon extra (to serve)
  • 60 gram feta, crumbled, plus 20g extra to serve (we like south cape fetta)
  • 2 tablespoon olive oil, plus a drizzle, to serve
  • 2 tablespoon warm water


Pea and feta hummus dip
  • 1
    Place chickpeas, garlic, tahini, cumin,salt, juice, peas, feta, oil and the warm water in a food processor; process until smooth.
  • 2
    Serve drizzled with a little olive oil and topped with extra peas and extra feta.


Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.

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