From Arugula to Ziti: Spinach & Feta Hummus

My mom throws amazing parties. She is the master of dinner parties that start in the late afternoon with dips and spreads and end late in the night with people dancing on her marble top coffee table. She loves to serve hors d'oeuvres and to stretch the evening out over many courses and lots of laughter. Nobody ever leaves my mother's dinner parties unhappy.

 

As a host, I've adopted a few of my mom's tricks as my own. Her bacon wraps, for one, are always a hit. But I also adore her affinity for appetizer-style dinners where guests sit around in the living room, dining on spreads and bite-sized foods for hours. It's relaxing, it's delicious, and it's way easier to lose track of how much you've eaten.


One of my favorite spreads to serve to guests (or just to make and bring to work) is hummus. Hummus is so easy to make at home, all you need is a food processor and a little bit of time. Some of my favorite varieties are roasted red pepper, garlic, and spinach and feta. Using fresh spinach in the spinach & feta hummus is an incredible way to pack a ton of fresh leafy greens into one dish. It's healthy, it's delicious and it's a dinner party staple.

Spinach & Feta Hummus

15 ounce can chickpeas (garbanzo beans)
2 garlic cloves, diced
2 cups fresh spinach
½ cup feta cheese
2 tablespoons tahini
6 tablespoons olive oil
Salt, pepper, red pepper flakes, to taste

Drain your beans, reserving the liquid.

Dice your garlic and combine it in a food processor with the chickpeas, tahini, spices, and the remaining olive oil. Add in half the spinach and feta. Puree in the processor until smooth. Add the remaining spinach and cheese. Puree again until smooth, adding bean liquid as necessary.

Refrigerate 1 hour.

 

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

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