Beet Hummus and Vegan Feta Cheese

Beet Hummus

• 1 cup cooked chickpeas

• 1/2 cup cooked beets

• 2 tablespoons tahini

• 2 tablespoons olive oil

• Juice of 1/2 lemon :lemon:

• Generous pinch of salt

• 3-4 tablespoons water :droplet:

• Garnishes: crumbled vegan feta, fresh parsley :herb: , cracked pepper

Instructions

1. Simply add all the ingredients (minus the water) into a food processor. Process on high until smooth. With the processor running, add the water :droplet: 1 tablespoon at a time until you’ve reached your desired consistency.

2. Transfer the hummus into a bowl and top with the garnishes.

3. Serve immediately with crackers, pita 🥙, toast :bread: 🥖🥯🥪, veggies 🥗, etc.

First I peeled off the skin of the cooked chickpeas. :grinning:

I boiled the beets, the color so super red. This is my first time I used this red beet :grinning:

♡*⃝̣◌⑅⃝♡◌*⃝̥◍♡♡*⃝̣◌⑅⃝♡◌*⃝̥◍♡ ♡*⃝̣◌⑅⃝

How To Make Vegan Feta Cheese | No Cook + Easy As Feta

By: Sweet Simple Vegan (YouTube)

Recipe Blog: https://sweetsimplevegan.com/2018/05/vegan-feta-cheese

This recipe is SO easy to make ! All that you need to do is press the tofu, dice it into small cubes, toss it with the marinade and allow it to sit for at least two hours. Patience is key here - the longer it sits, the better the feta will be.

This feta works well on pasta :spaghetti: , salads 🥗 , wraps 🌯🌮🥙, toast 🥪 :bread: - the possibilities seem endless ! Use it just as you would its non-vegan counterpart.

Two of our favorite ways to serve this vegan feta cheese is on avocado 🥑 toast with tomatoes :tomato: or on pasta with balsamic dressing, spinach, tomatoes, and olives.

Author: Chris @ Sweet Simple Vegan

Prep Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Yield: 6 servings

Description

An easy and delicious vegan feta cheese that is made out of tofu and will make all of your dreams come true. This cheese can be swapped for its non vegan counterpart and the possibilities for serving it are endless !

Ingredients:

① Press the tofu for at least 1 hour and cut into small cubes.

② Mix all the of the marinade ingredients together in a large bowl or a container, add the tofu, mix until uniform. Cover and refrigerate for at least 2 hours, preferably overnight. It will taste better the longer it sits !

(It can crumble like this :grinning: )

Notes:

• If the cheese is not salty enough for you, feel free to add some salt to taste.

• You can opt for just oregano :herb: or just basil :herb: , depending on your preference and/or ingredient availability.

• Will last 3-4 days in an airtight container in the fridge.