By David Harbilas
This is essentially a spruced-up hummus, made with an addition of tomatoes and feta.
But it also resembles a Greek spread called htipiti, which is traditionally made with roasted red peppers and feta.
So it’s sort of a mixture of two different approaches, and its use can be applied to sandwiches, raw vegetables as a dip, spread on pizza dough as a base for pizza, or any other number of dishes.
Makes about 4 cups
1 can chickpeas
2 plum tomatoes, halved lengthwise
Juice of Â½ lemon
1 clove garlic, chopped
Â½ cup feta, crumbled
Â½ cup olive oil
salt and pepper to taste
Preheat an oven to 350 degrees. Place the tomatoes, cut side up, on a sheet pan and drizzle with a little olive oil and salt and pepper. Roast for about 1 hour, or until slightly shriveled and still juicy. Remove and cool. Place the chickpeas into a food processor with the lemon juice, garlic, tomatoes, feta and a little salt and pepper.
Puree, and with the motor running drizzle in the Â½ cup of olive oil to make a smooth puree. If necessary, drizzle in a little additional olive oil. Adjust the seasoning with salt and pepper, if needed.