Posted on 22 June 2012 by

Roasted Tomato-Chickpea Puree with Feta

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 ½ lemon
1 clove garlic, chopped
½ cup feta, crumbled
½ 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 ½ 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.

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