Whipped feta hummus is a luxuriously creamy dip that combines the tangy, salty punch of feta cheese with the nutty, earthy base of classic chickpea hummus. Unlike traditional hummus, the feta is whipped with yogurt and a bit of olive oil until it becomes light, airy, and almost mousse-like. This recipe works because the high-speed blending aerates the cheese and chickpeas, creating a dip that is far more decadent than the sum of its parts—perfect for spreading on warm pita, dolloping over roasted vegetables, or serving as a show-stopping appetizer.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 8 oz (225 g) feta cheese, crumbled (preferably in brine, drained)
- 1/2 cup (120 g) plain Greek yogurt (full-fat preferred)
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 ml) olive oil, plus more for serving
- 1 small garlic clove, minced (about 1/2 tsp)
- 1/4 tsp salt, or to taste (feta is salty, so go easy)
- 2–3 tbsp (30–45 ml) ice-cold water, as needed
Instructions
- Place the drained and rinsed chickpeas in a food processor fitted with the steel blade. Pulse 5–6 times until they are broken into small pieces.
- Add the crumbled feta, Greek yogurt, lemon juice, olive oil, minced garlic, and salt to the food processor.
- Process for 2–3 minutes, stopping to scrape down the sides with a spatula halfway through. The mixture should become very smooth and start to clump together.
- With the processor running, add the ice-cold water one tablespoon at a time, letting it blend for about 30 seconds after each addition. Stop when the hummus is light, fluffy, and has a silky, spreadable consistency. You may not need all the water.
- Taste and adjust seasoning—add more lemon juice for tang, more salt if needed (though feta usually provides enough).
- Transfer to a serving bowl. Drizzle with olive oil and optionally sprinkle with a pinch of paprika, fresh dill, or a few whole chickpeas.
Tips
- Use cold water: Ice-cold water helps the mixture emulsify and become fluffier. Warm water can make it greasy.
- Don’t overdo the garlic: Raw garlic can overpower the delicate feta flavor. Start with a small clove and add more only if you want a stronger kick.
- Buy feta in brine: Block feta packed in brine is creamier and less salty than pre-crumbled dry feta. If you can only find dry feta, reduce or omit the added salt.
- If it’s too thick: Add more cold water or a splash of olive oil. If it’s too thin, add a few more chickpeas and process again.
Serving Suggestions
This whipped feta hummus is incredibly versatile. Serve it as a dip with warm pita bread, pita chips, or fresh vegetable sticks like cucumber, carrots, and bell peppers. It also makes a fantastic spread for sandwiches and wraps, or a creamy topping for grilled chicken, lamb, or roasted vegetables. For a beautiful appetizer, spread it on a platter and top with cherry tomatoes, olives, and a drizzle of honey.
Variations
- Roasted Red Pepper: Add 1/2 cup (75 g) of roasted red peppers (drained) to the food processor with the other ingredients. This adds a sweet, smoky flavor and a beautiful orange color.
- Herb Whipped Feta: Add a handful of fresh dill, mint, or parsley (about 1/4 cup / 15 g) with the other ingredients. This brightens the dip and pairs well with lamb or fish.
- Spicy Harissa: Stir in 1–2 teaspoons of harissa paste (or your favorite hot sauce) for a spicy kick. Adjust to taste.
- Vegan Version: Substitute the feta with a high-quality vegan feta block and the Greek yogurt with plain vegan yogurt. The texture will be slightly different, but still creamy and delicious.
Storage and Reheating
Store leftover whipped feta hummus in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a few hours as the ingredients meld. To serve, let it sit at room temperature for 15–20 minutes, then give it a good stir. If it has thickened, add a teaspoon of water or olive oil to loosen it. Do not microwave this dip—it will become watery and lose its fluffy texture. It can be frozen for up to 2 months, but note that the texture may become slightly grainy after thawing; blend it again with a little olive oil to restore some creaminess.
Frequently Asked Questions
Can I use canned chickpeas without draining? Yes, but you’ll need to adjust the liquid. The aquafaba (chickpea liquid) can replace some of the water, but it may make the hummus slightly less fluffy. For best results, drain and rinse to control the final consistency.
Why is my hummus grainy? This usually happens if the feta is not fully broken down or if you don’t process it long enough. Make sure to process for at least 2–3 minutes, and scrape down the bowl frequently. Using a high-speed blender instead of a food processor can also yield a smoother result.
Can I make this without a food processor? Yes, a high-speed blender works well, but you’ll need to use the tamper to push the ingredients down and add more liquid (about 3–4 tablespoons) to get it to blend. A regular blender may struggle with the thick mixture.
Is whipped feta hummus gluten-free? Yes, all the ingredients are naturally gluten-free. Just make sure your pita or chips are gluten-free if you’re serving it to someone with celiac disease.
How do I make it less salty? Feta is naturally salty. To reduce saltiness, soak the feta in cold water for 15 minutes before using, or use a milder feta. Also, omit the added salt and taste before adding any.
Can I use goat cheese instead of feta? Absolutely. Goat cheese (chèvre) is softer and tangier, and it will whip up even more smoothly. The flavor will be slightly different but equally delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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