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Spicy Feta Hummus

by Elsa

spicy feta hummus

Whip up this spicy, healthy hummus with items from your pantry!

Disclosure: I am being compensated by Cans Get You Cooking for my participation in this campaign as part of the Mom It Forward Blogger Network. Please note, this post contains affiliate links.  As always, all opinions are my own! 

The holiday season is drawing to a close but I’m guessing you have a few gatherings left to attend before January 1. And you might need to bring some snacks.

If you’re anything like me, you’re probably sick to death of heavy food. I feel like it’s everywhere and all I want is a salad or a smoothie. Something light.

This Spicy Feta Hummus is just that, especially if you serve it up with some fresh vegetables. I love it with super crunchy and cool celery. Cucumber is perfect too.

spicy feta hummus 2

Fair warning. this is spicy and garlicky. If you’re not so much into garlic, you can cut down a clove or two and this will still be delicious.

Best thing about this dip? It’s straight out of the pantry. I didn’t leave my house for any of the ingredients! I keep tahini on hand all the time (If you don’t, grab a jar! I use it constantly.). And I always have a huge stock of canned beans in my pantry. I love chickpeas, aka garbanzo beans. Not only are they a main ingredient in this recipe, but they’re also a healthy protein boost in salads, soups and curries. Canned beans are such a healthy addition to any pantry!

I hope you love this hummus and make sure that whomever you’re kissing eats some too. You’ll both be warding off the vampires. And it’s totally worth it!

Spicy Feta Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8 servings

Serving Size: 1/8 of recipe


2 cans Bushs Garbanzo beans (aka chickpeas), drained, but reserve some of the liquid
5 cloves garlic
4 tablespoons fresh lemon juice
3 tablespoons olive oil
1/3 cup tahini
8 shakes hot sauce (I used Tabasco)
1 teaspoon salt
1/4 cup crumbled feta
pinch red pepper flakes

Step by Step

  1. Throw everything except the olive oil, feta and red pepper flakes into a food processor or high speed blender.
  2. Turn the blender on low speed and increase as the mixture starts to get creamy. Drizzle in the olive oil and add the reserved liquid from the garbanzo beans as needed until the hummus reaches your desired consistency (no chunks!).
  3. Spoon the hummus out into your serving dish and sprinkle the feta and red pepper flakes on top. Drizzle a bit more olive oil on top if desired.
  4. Serve with fresh cut vegetables or pita.


Calories 184; Total Fat 11.1g; Saturated Fat 2.2g; Cholesterol 4mg; Sodium 500mg; Potassium 62mg; Total Carbohydrates 15.6g; Dietary Fiber 3.6g; Sugars 0.8g; Protein 6.6g

Are you wondering what you can do with canned goods and how to keep a well stocked ‘cantry’? The Cans Get You Cooking campaign is a great resource. Lots of great recipes, info on sustainability, and nutrition information.


  • Worried about sodium? Give your chickpeas a quick rinse and drain to cut the salt!
  • Do you love Buffalo sauce? Swap buffalo sauce for the regular hot sauce in this recipe and top with blue cheese instead of feta!

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