I love finding a successful new recipe!

Not sure how I came across this recipe...but as soon as I read it, I had to make it! Spicy Roasted Red Pepper and Feta Hummus was a HUGE success! I already knew I loved hummus...but this took my love to a whole new level!
It's rare that I find a unique recipe that I have all the ingredients for. I always keep chickpeas on hand, and I had recently bought a jar of roasted red peppers at the Dollar Store...I just happened to have left over feta from my Greek salad craze!!!


In case you don't have one...or haven't seen one yet- I LOVE my citrus juicer! It literally gets every last drop out of my citrus fruits :) I used all the juice from this lemon (about 4 TBS).


I also made my hummus in my blender and soon realized this was a mistake. This recipe calls for very little liquid, so I had to modify it. I'm actually glad I did, because even with the addition of liquid, it was very thick. I added about 3 TBS of water and 2 TBS of olive oil. I also love garlic- so I added one clove.


This recipe was delicious right after it came out of the blender and I was so excited to take it with for our 4th of July weekend.


And let me just say...it was even better the next day! The perfect amount of heat and even if think you don't like Feta, I think you might be surprised by this recipe. I cannot wait to make it again! Enjoyed by my whole family!


I also decided to experiment with the leftovers...I tossed hot pasta with a few heaping spoonfuls and topped with a little extra feta cheese. It was super delicious and a fun new sauce for pasta!

I love Hummus!

Robyn and I took a trip back to my parents this week to pick blueberries at my Dad's Christmas Tree Farm. Our second night there, I made dinner. We were looking for something light and healthy...so we went Greek!

For starters, we had my personal recipe for Hummus with toasted Pita chips.


Hummus is so simple...just throw everything into the blender or food processor, and puree until smooth. Refrigerate until ready to serve.

I used store bought pitas and cut them into small wedges.

Place pitas on a baking sheet, spray with cooking spray and season with garlic salt and lemon pepper. Bake at 400 degrees for 8-12 minutes, depending on how crisp you like them. I usually flip them once while they bake.


Serve and enjoy- also wonderful in a pita pocket with fresh veggies. Carrots and celery make great dippers as well.


For dinner, I made a giant Greek Salad. I used the recipe for Absolutely Fabulous Greek/House Dressing. I scaled it back to 8 servings and had to use White Wine Vinegar, because we didn't have any red.

Measure and whisk together- so simple and very tasty!

For the salad I used Romaine lettuce, Kalamata Olives, Red Bell Pepper, Cucumber, Red Onion and Tomatoes. This was supposed to have Feta Cheese on it, but the Tornado sirens went off in the middle of preparing it, and I completely forgot! It was still good without it.

Served the salad with grilled chicken for a light and delicious summer meal.