Hummus Bowl with Marinated Feta

Yield: 1 serving

Preparation Time: and Active Time: 25 min

Ingredients

Marinated Feta:

2 tablespoons olive oil

1/4 teaspoon dried thyme

1/8 teaspoon crushed red pepper flakes, optional

2 ounces Tops Chunk Feta cheese, cubed

Roasted Chickpeas:

1/2 cup canned chickpeas or garbanzo beans, rinsed and drained

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon sesame seeds

1 teaspoon ground cumin

Hummus Bowl:

1/2 cup hummus

1/2 cup fresh baby arugula or baby spinach

1/2 cup pita chips

1/3 cup quartered and sliced cucumber

1/3 cup cherry tomatoes, halved

Directions:

Marinated Feta:
Combine the olive oil, thyme and red pepper flakes if desired in a small bowl. Drizzle over feta; toss to coat. Cover and refrigerate until serving.

Roasted Chickpeas:
Heat oven to 400 degrees F.

Pat chickpeas dry with paper towels. Combine the olive oil, thyme, sesame seeds and cumin in a small bowl. Add chickpeas; toss to coat.

Spread chickpeas on a rimmed baking sheet. Bake for 20 minutes, stirring occasionally. Cool on a wire rack.

Hummus Bowl:
Spread hummus in a medium bowl. Arrange the feta, chickpeas, arugula, pita chips, cucumber and tomatoes over hummus.

Recipe Tip:
The marinated feta can be covered and refrigerated for up to a week.

Cheesemonger Tip:
Cheesemakers refer to feta as "pickled", because it is packed in brine (salt and water). The brine preserves the cheese.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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