Avocado feta hummus is good as a stand alone dip--but it sings when you layer it with fresh & preserved vegetables and additional cheese then scoop it up with fresh veggies and pita chips
Being a local seasonal eater means I get to eat amazingly delicious foods. Fresh food--tomatoes, strawberries, even celery--just tastes better and I'm usually willing to wait out the winter months for those fresh tastes. But if I limited my diet to solely local foods, I'd miss out on bananas, avocados, olives, shrimp, chocolate, salmon, tea . . . lots of stuff!
I compromise, of a sort, and think Kristy's idea of eating 80% local/20% other, as described in her podcast, is a terrific idea. Every beet we eat is from the farm share. All the kale, as well. Nearly 100% of the tomatoes and tomato-based products we eat are from my backyard and our Community Supported Agriculture (CSA) farm share. [I buy tomato paste and am gifted with Grotto Pizza Sauce when my folks come to visit.] I make enough pesto to last us for the year. I'm also good with garlic, between roasting my own crop and using the fresh stuff from the farm share.
Avocados are an area where I enjoy breaking out of the local foods mode. After all, no avocado trees grow in my backyard here in Ohio! After a second year in a row of resolving to add more avocados to my life [this is a New Year's Resolution more should adopt--it's fun!] I am happy to report that I've gone beyond guacamole. As soon as I tried the combination of salty feta and creamy avocado in Maria and Josh's Avocado Feta dip I was hooked. I keep coming back to that combination. Last month I shared an Avocado Feta Lemon Yogurt Dip, and today I've made it into a hummus.
I think this dip--with the green olives, yellow peppers, and red onion--looks like Easter egg colors. I'm sharing it now--though I've got more grilled cheese sandwiches and more carrot recipes and a use for leftover matzoh waiting in the wings--just because I thought it would be a nice Easter appetizer.
I know I've been sharing a lot of vegetable appetizers lately, but that doesn't mean we just stop eating them! Having vegetable appetizers is a delicious way to feed my family vegetables when there aren't a lot of fresh ones available from our farm share.
Avocado Feta Hummus¾ cup cooked chick peas (about half a can, rinsed and drained)
2 ounces feta cheese
2 to 3 Tablespoons lemon juice + zest if you've got a lemon handy
½ teaspoon salt
½ teaspoon ground cumin
1 to 2 Tablespoons tahini paste
2 Tablespoons olive oil, plus more for drizzling
2 cloves roasted garlic (here's how I roast and put up my garlic crop)
Optional toppings for Layered Vegetable Appetizer: more crumbled feta cheese, sliced green, purple, or black olives, sliced yellow, red, green or orange peppers, chopped red onions, marinated artichoke hearts, chopped carrots, sliced radishes, chopped broccoli, massaged kale, drizzled olive oil, crushed pita chips--honestly just throw it on there and see how it tastes
If you've got a food processor this is a breeze--combine all ingredients, chick peas through olive oil, in a food processor. Pulse a few times to get it mixed, then process until smooth, scraping down the sides occasionally. Other than a food processor, I'd try for a blender, or finely chop everything, using the flat of my knife to mash what I could into a cutting board, then stir it all together in a bowl.
Want more ideas for layered vegetable appetizers? Just click on the photo to go to each recipe:
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