Roasted Red Pepper and Feta Hummus, OOh La, la

Roasted Red Pepper and Feta Cheese, two flavors that BELONG together...

 

 So I've made hummus before, a few times actually and each time the kids wouldn't eat it! It wasn't creamy enough and I don't think I got the flavors right...I'm not sure what happened but they didn't like it. But not this time! I found this hummus (below picture) at the farmers market and couldn't get enough of it!! So I decided to give it another whirl..

Making your own Roasted Red Peppers:
I bought red peppers from the farmers market, at 25 cents a piece how could I go wrong! I roasted 4 red peppers. Its easy! Throw them in the oven at 500 drizzled with a little olive oil, about a tsp and flip them about every 5 minutes until they look cooked, about 15-17 minutes. They should be sizzling a little but don't burn the poor things to pieces, just lightly charred... When I do this again I'd roast the garlic too!

Here is where I found the recipe:
http://www.cookingforkeeps.com/2013/02/26/roasted-red-pepper-feta-hummus/

To give credit where credit is due. BUT I made some changes and learned from experience what I would do differently, so here is my own version slightly:

4 whole roasted red peppers (don't do canned, its not as good and this isn't hard to do!)
4 cloves of garlic (I LOVE garlic and it definitely tasted garlicky so you might want to go lighter if your not quite with me on this)
4-5 tsp lemon juice
Salt and pepper to taste
2 cans of chickpeas, drain and reserve the liquid (set aside but don't add to blender yet)
2 T olive oil
Small container of Feta cheese, I'm not sure on the ounces but the small size.

Throw everything but the olive oil, feta and chickpea liquid into the blender. Blend until smooth, add the 2 T olive oil slowly while blending. Then if needed add some of the liquid from the chickpeas until its well blended (or you can use filtered water instead of the chickpea liquid). Add the feta cheese and blend until smooth. It will thicken in the refrigerator, so if it seems softer than usual, relax, its going to be fantastic!

Refrigerate and eat it up with a week, shouldn't be too hard. You can easily half this recipe if you need to do a silly thing like that...