Whipped feta with roasted chickpeas
For my whipped feta with roasted chickpeas recipe, I prefer to use Danish feta. This type of feta is made from cow's milk, which gives it a milder flavor and a creamier texture compared to the more robust Greek feta. It's worth noting that Greek feta is the only cheese that can officially be called "feta," while others are technically "feta-style" cheeses. Traditional Greek feta is made from sheep’s milk, often with a bit of goat’s milk, and cured in brine for four to six weeks. Nowadays, you can also find Greek feta made from cow's milk. If you don’t have Danish feta or prefer not to use it, Greek feta works as a good substitute.
Equipment
- food processor
Ingredients
- 100 g Danish feta
- 50 g Greek yogurt
- 1 small garlic clove, peeled
- 1/2 tsp lemon zest, finely chopped
- salt to taste (optional)
- 1/2 tin chickpeas, drained and pet dry
- 3 Tblsp olive oil
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp ground white pepper
- 30 g pomegranate seeds
- 20 g pistachio nuts, chopped
- dill or fennel fronds for decoration
Instructions
- Preheat your oven to 200 degrees C.
- Mix the chickpeas with 2 Tblsp olive oil, salt, dried oregano and white pepper.
- Spread the seasoned chickpeas over a baking tray lined with baking paper.
- Bake for 15 min and let them cool afterwards.
- Blend the Danish feta, yogurt, lemon zest and a little bit of salt (optional) until smooth.
- Arrange the feta spread on a plate, top with the roasted chickpeas and scatter the pomegranate seeds and pistachios over.
- Drizzle with olive oil and decorate with some dill or fennel fronds.
- Serve with crackers, French baguette or anything of your choice.