Hummus Bowl with Marinated Feta and Roasted Chickpeas

Hummus Bowl with Marinated Feta and Roasted Chickpeas
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Active Time
15 minutes


Marinated Feta:

Roasted Chickpeas:

Hummus Bowl:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.


Marinated Feta:

  1. Combine the olive oil, thyme and red pepper flakes if desired in a small bowl. Drizzle over feta cheese; lightly toss to coat. Cover and refrigerate. 

Roasted Chickpeas:

  1. Heat oven to 400°F.
  2. Combine the olive oil, thyme, cumin and sesame seeds in a small bowl. Add chickpeas; lightly toss to coat. Spread chickpeas out on rimmed baking sheet. Bake for 20 minutes, stirring occasionally. Remove from oven; set aside to cool.

Hummus Bowl:

  1. Spread hummus in the bottom of a medium bowl. Arrange the feta, chickpeas, arugula, pita chips, tomatoes and cucumber over hummus.

Recipe Tip

  • The marinated feta can be covered and refrigerated for up to a week.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cheesemakers refer to feta as "pickled", because it is packed in brine (salt and water). The brine preserves the cheese for approximately six months, longer than most fresh cheeses.

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