Basil, Feta, and Chickpea Hummus
  • 1 can (15 ounces) Garbanzo beans, drained and liquid reserved
  • ½ cup (2 ounces) feta cheese
  • ½ cup Mascarpone cheese (Italian style cream cheese)
  • ¼ cup fresh basil leaves, packed
  • 2 cloves garlic, minced (1 teaspoon)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
For garnish:
  • ¼ cup pine nuts, toasted
  • Olive oil for drizzling
  1. Combine the drained Garbanzo beans, feta cheese, Mascarpone cheese, basil leaves, garlic, lemon juice, balsamic vinegar, cumin, kosher salt and pepper in the bowl of a food processor and process until smooth. Stop and scrape down the sides and keep processing until smooth. (The feta will make it look a little lumpy.) If it is too thick add a little of the reserved liquid from the beans.
  2. Transfer to a serving dish and make a little well in the middle. Drizzle with olive oil and sprinkle with toasted pine nuts.
  3. Serve with pita chips or crackers.
Cook's notes:
  1. To toast the pine nuts, place a medium dry skillet over medium low heat and add the nuts. Toast for about 3-4 minutes shaking the skillet frequently so they don't burn.
  2. For my toasted flatbread recipe (will work on pita bread as well, split the pita bread and oil the rough side. You will need to double the oil and seasonings.) go here.
  3. For my tip on getting the most juice out of your lemons go here.
  4. Mascarpone Cheese is usually found in the gourmet deli section of the grocery story. It is a little pricey, but it is so yummy and worth it, trust me!
Recipe by Sunflower Supper Club at