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    Published: Jul 9, 2022 · Modified: Sep 20, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Fresh Zhug & Feta Cheese Chunky Hummus

    Chunky hummus with a unique spicy, tangy green pepper paste that unexpectedly pairs well with salty feta cheese. Serve it with pita chips, toasted sliced bread, or crisp vegetable.

    upclose picture of hummus with zhoug and feta cheese

    Why Zhug?

    Zhug is a bright and spicy Middle Eastern condiment that adds a flavorful kick to any dish. I also like adding S'hug to my falafel pita from my favorite Israeli eatery and marinating my baked chicken in it! Check out my Baked Zhug Chicken with Spiced with Spiced Brown Rice and Steamed Broccoli recipe for more.

    But that's not all, with this recipe's bonus of being vegetarian-friendly and health-conscious, you can appreciate the rich and delicious flavor without stopping your diet. Read more to see the secrets behind this super delicious hummus, and let me show you how to start making it today.

    Plus, skip buying zhug at the store when you can make it at home with the Quick Zhug Sauce recipe. Don't stop there; use the leftover hummus to make Zhug Feta Hummus Chicken Wrap.

    Jump to:
    • Why Zhug?
    • The Secrets Behind It
    • How to Enjoy?
    • Ingredients and Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Cooking tip
    • Frequently Asked Questions
    • Vegetarian Recipes
    • Middle Eastern Recipes
    • Video
    • Recipe
    • 📖 Recipe
    • Food safety
    • Have a Comment or Question?
    hummus with zhoug and feta cheese on a white plate on a lazy susan surrounded by bread, tomatoes, carrots and pita

    The Secrets Behind It

    Zhug is a spicy, tangy green pepper paste used as a condiment. It makes the perfect companion for feta cheese's salty taste rounding out and balancing the hummus. Add bread to the mix, especially ciabatta. If you read my Quick Zhug Sauce post, you'll remember I mentioned that Zhug originated in Yemen, a Middle Eastern Country.

    Where the incredible journey of this special paste traveled 1,300 miles to Isreal, the new home for many Yemenite Jews who relocated during the late 1940s. Hence, the spelling difference from Zhug, Zhoug (Arabic) to S'hug (Hebrew). Because of this, you will find it in Middle Eastern and Kosher markets. You'll probably find the traditional zhug hummus there as well!

    How to Enjoy?

    Hummus is a fantastic food that tastes great and provides many health benefits. And that's why we love it. Chickpeas are high in protein and fiber, which helps keep you full for extended periods. It also makes a great work snack or meal prep to get you through the day. This hummus is even perfect for parties with veggies and pita chips. So whether you're looking for a delicious healthy snack or a nutritious meal, hummus has got you covered!

    Ingredients and Instructions

    To make the hummus base, you'll blend chickpeas, lemon juice, lemon zest, tahini paste, garlic, olive oil, cumin, paprika, salt, and pepper in the food processor. Then you finish the hummus by adding whole chickpeas to make it chunky. Plate it up and garnish it with zhug, feta cheese, extra virgin olive oil, paprika, and chopped parsley. Finally, serve it with your favorite sides, from bread to fresh crudites.

    See the recipe card for quantities.

    prepped ingredients to make hummus on a pizza pan

    Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab.  You'll also find more detailed steps for the instructions above.

    Substitutions

    • Canned Chickpeas - Soak dried chickpeas overnight in cold water with baking soda. One cup of dried chickpeas makes roughly three cups. So soak 1 ⅓ cups of chickpeas in six cups of water with two teaspoons of baking soda mixed in per recipe serving of 4.
    • Already Prepped Zhug - Find already prepped Zhug (aka Zhoug or S'hug) at your local store. Commonly found in Middle Eastern and Kosher markets.

    Variations

    Replace the Zhug with these other toppers:

    • Harissa - A peppery red paste from the Maghreb region of Africa.
    • Sundried Tomatoes - Mixed the chopped sundried tomatoes with olive oil.
    • Olives - Chopped and mixed with olive oil.

    Equipment

    Food Processor - Used to make the hummus base and zhug. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to add the oil for excellent emulsification slowly.

    Storage

     Refrigerator - Place it in an air-tight sealing container. The hummus will last up to four days.

    Cooking tip

    Before Using Tahini Paste - Stir before pouring it into the food processor.

    Frequently Asked Questions

    How Many Variations of Hummus Are There?

    Not going to lie, but we as people are obsessed with hummus, we have horseradish hummus? I actually like pizza hummus, avocado, and sun-dried tomato hummus. There's also curry hummus, pumpkin seed hummus, and beetroot hummus. Ok, I have to try these! Artichoke and Cannellini Beans hummus is one of my ultimate favorites by Sandra's Easy Cooking. The list goes on.

    What is the Serving Size for Hummus?

    In the US, the serving size for hummus is two tablespoons. Two lousy tablespoons! I want to cry. How is this possible? But have you heard of an hummusiya? It's a restaurant that serves hummus as the main course! In addition, hummus is said to have originated in Eygpt based on 13th-century old text, popularized by Middle Eastern, North African, to Mediterranean people; you’ll find hummusiyas everywhere.

    Why is the Quick Zhug Recipe not Included?

    I couldn't add my Quick Zhug Recipe to this recipe card because the original recipe makes 2 cups, and this recipe calls for a ¼ of a cup per four cups of hummus; making that small amount is impossible only in a food processor. You are better off making the whole recipe. In addition, if I added the full recipe on this card, the nutrition facts would be way off. And it stores great and is versatile; you'll use it up in no time!

    What is Tahini?

    It is a sesame seed paste used widely in the Mediterranean and Middle Eastern countries, popular for its use in hummus.

    Vegetarian Recipes

    Looking for other vegetarian recipes like this? Try these:

    • spicy basil pesto in glass bowl with a spoon and fresh basil in the background
      Homemade Easy Spicy Basil Pesto
    • Whipped Cottage Cheese stuffed French Omelet on a round white plate with sliced strawberries and toasted sourdough bread
      French Omelet with Whipped Garlic Herbed Cottage Cheese
    • Whipped garlic herbed cottage cheese in a small round glass bowl
      Healthy Whipped Garlic Herbed Cottage Cheese Spread
    • Peanut butter and caramel swirled chocolate ice cream with chocolate chips in a blue and white designed bowl
      Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
    See more Vegetarian →

    Middle Eastern Recipes

    Looking for other Middle-Eastern-inspired recipes like this? Try these:

    • chicken pita with arugula tomato feta cheese salad on top on a round white plate
      Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
    • curried lamb jobs on top of chickpea cucumber salad with avocado cream sauce on the bottom
      Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
    • chickepeas in masala curry topped with poached eggs, sliced avocado and cilantro leaves
      Chickpeas and Egg Masala Skillet
    • zhug feta hummus chicken wrap on a bamboo plate and folded in hand
      Zhug Feta Hummus Chicken Wrap
    See more Middle Eastern →

    Video

    Recipe

    📖 Recipe

    Zhug & Feta Cheese Chunky Hummus

    Chunky hummus with a unique spicy, tangy green pepper paste that unexpectedly pairs well with salty feta cheese. Serve it with pita chips, toasted sliced bread, or crisp vegetable.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Vegetarian
    Cuisine Middle Eastern, Mediterranean, East African, Israelian, Yemeni
    Servings 4
    Calories 360.84 kcal

    Ingredients
      

    • 3 cups canned chickpeas drained, reserve liquid
    • 1 medium lemon juiced and zested
    • ¼ cup tahini paste
    • 2 garlic cloves minced or garlic pressed
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon cumin powder
    • ½ teaspoon ground paprika
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 cup canned chickpeas drained
    • ¼ cup Quick Zhug Sauce
    • ¼ cup feta cheese crumbles
    • ½ tablespoon extra virgin olive oil
    • ¼ teaspoon paprika powder
    • 1 tablespoon chopped parsley leaves

    Instructions
     

    • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
    • If you will make the Quick Zhug Sauce, prepare this before starting the recipe.
    • For the base hummus, in a food processor, add chickpeas, lemon juice, lemon zest, tahini, garlic, olive oil, cumin, paprika, salt, pepper, and 3 tablespoon chickpea water. If all the ingredients don't fit, fill ¾ full with all of your measured liquids, blend, then add the remaining solids.
    • Blend into a smooth consistency. Occasionally stop and scrap the sides with a silicone spatula. Add more chickpea water if necessary to reach a smooth consistency.
    • Taste for a balance of savoriness from the salt and tanginess from the lemon juice and adjust accordingly.
    • Scrap and pour the hummus into a medium 3-quart mixing bowl.
    • For the chunky hummus, add the whole chickpeas, and combine well.
    • To serve, with a large spoon, scoop the hummus into the center of the large 10-inch plate and spread it out evenly in a circular motion. If serving half, you can use a 6-inch plate.
    • Create a dip in the hummus by pressing down into the center with the spoon.
    • In the hole, add the zhug paste, and sprinkle on the feta cheese while crumbling it into smaller pieces.
    • Drizzle the entire hummus with olive oil.
    • For garnish, lightly dust with paprika powder. You can achieve this with a small sieve or use your fingers by pinching the paprika with your fingers and rubbing it to sprinkle over the plate.
    • Finish garnishing it with chopped parsley over the entire hummus.
    • Serve with your favorite sides, ciabatta toast, pita bread, pita chips, carrots, broccoli florets, baby tomatoes, celery, sesame toast, or lavash.
    Keyword quick and easy, meal prep, blender, vegetarian, vegetables, gluten-free, summer, spicy, 15 minute meal, pescatarian, pollotarian, egg-free
    quick and easy, meal prep, blender, vegetarian, vegetables, gluten-free, summer, spicy, 15 minute meal, pescatarian, pollotarian, egg-free
    Vegetarian
    Middle Eastern, Mediterranean, East African, Israelian, Yemeni
    Yield: 4
    Author: Maika Frederic
    Zhug & Feta Cheese Chunky Hummus

    Zhug & Feta Cheese Chunky Hummus

    Chunky hummus with a unique spicy, tangy green pepper paste that unexpectedly pairs well with salty feta cheese. Serve it with pita chips, toasted sliced bread, or crisp vegetable.
    Prep time: 15 MinTotal time: 15 Min

    Ingredients

    Hummus Base
    Feta and Zhug for Hummus

    Instructions

    Notes

    Canned Chickpeas Substitute

    • You can soak dried chickpeas overnight in cold water with baking soda. One cup of dried chickpeas makes roughly three cups. So soak 1 ⅓ cups of chickpeas in six cups of water with 2 teaspoons of baking soda mixed in per recipe serving of 4.

    Why is the Quick Zhug Recipe not Included?

    • I couldn't add my Quick Zhug Recipe to this recipe card because the original recipe makes 2 cups, and this recipe calls for a ¼ of a cup per four cups of hummus; making that small amount is impossible only in a food processor. You are better off making the whole recipe. Plus, if I added the full recipe on this card, the nutrition facts would be way off. Click here for the recipe. And it stores great and is versatile; you'll use it up in no time!

    Already Prepped Zhug

    • You might be able to find already prepped Zhug (aka Zhoug or S'hug) at your local store. Commonly found in Middle Eastern and Kosher markets.

    What is Tahini?

    • It is a sesame seed paste used widely in the Mediterranean and Middle Eastern countries, popular for its use in hummus.

    Before Using Tahini Paste

    • Ensure to stir before using.

    Storage: Refrigerator

    • To store it in the refrigerator, you can place it in an air-tight sealing container.
    • The hummus will last up to four days.


    Recommended Products:

    KitchenAid 5 Cup Food Chopper - KFC0516
    KitchenAid Classic Bamboo Spatula, Set of 2, Pistachio
    KitchenAid Citrus Squeezer, Standard, Yellow

    Nutrition Facts

    Calories

    360.84

    Fat

    22.14 g

    Sat. Fat

    3.9 g

    Carbs

    31.48 g

    Fiber

    8.21 g

    Net carbs

    23.25 g

    Sugar

    3.68 g

    Protein

    12.46 g

    Sodium

    1329.05 mg

    Cholesterol

    8.35 mg

    These are calculations based on search results of the ingredient's nutritional information.


    Similar Recipes

    Quick Zhug Sauce

    Zhug Feta Hummus Chicken Wrap

    Harissa Carrot Salad

    https://www.justmaikacooking.com/recipes/zhug-feta-cheese-hummus
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    Food safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food that previously touched raw meat to prevent food bourne illness from contaminated uncooked meats.
    • Wash hands after touching raw meat to prevent cross-contamination.
    • Don't leave food at room temperature for extended periods; this can breed bacteria.
    • Never leave cooking food unattended to prevent burns and fires.
    • Use oils with a high smoke point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

    See more guidelines at USDA.gov.

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    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

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