Whipped Feta and Hummus with MOC Chili Oil

Two preparations, one vessel. Hummus below, whipped feta above, chili oil across the top. 

Serves 6 to 8. 20 minutes.

Ingredients

Hummus

• 2 cups canned chickpeas, drained, liquid reserved
• 3 cloves garlic
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 3 tbsp MOC Extra Virgin Olive Oil
• 3 tbsp reserved chickpea liquid
• 1/2 tsp salt

Whipped feta

• 4 oz feta
• 1 tbsp MOC Extra Virgin Olive Oil
• 2 tsp lemon juice
• 3 tbsp heavy cream or Greek yogurt

To finish

• 2 tbsp MOC Chili Olive Oil
• 1 tsp za'atar or Aleppo pepper
• Chopped parsley or dill
• Warm pita or raw vegetables

Method

1. Mince the garlic alone in the processor first. Adding it whole to the mass leaves fragments.
2. Add chickpeas, tahini, lemon juice, oil, chickpea liquid and salt. Run 2 to 3 minutes. Under-processing is the most common fault. Spread onto a platter and draw a well through the centre.
3. Clean the bowl. Blend the feta, oil, lemon juice and cream to soft peaks.
4. Spoon the whipped feta into the well.
5. Pour the MOC Chili Olive Oil across the surface. Add za atar and herbs.