Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 4 servings
Ingredients
Feta Filo Parcels:
80g (1/2 cup) crumbled vegan feta cheese
1/2 bunch spring onions – thinly sliced
1 teaspoon sumac
1 teaspoon garlic powder
salt and pepper
4 sheets filo pastry
1 tablespoon oil
1-2 tablespoons mixed small seeds (flax, sesame, nigella etc) – or sub with za’atar or Everything But the Bagel seasoning
White Bean Dip:
400g can butterbeans (or cannellini beans)
60g (1/4 cup) tahini
juice of one lemon
2 tablespoons olive oil
3-4 cloves garlic
1 teaspoon sumac
2 ice cubes
salt and pepper
Instructions
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
Mix together the crumbled feta, sliced spring onions, sumac and garlic powder and a pinch each of salt and pepper
Unwrap one sheet of filo pastry and brush all over with a little oil
Pile 1/4 of the cheese mixture in the middle and fold over the pastry to completely enclose it, tucking the ends underneath and place on your prepared tray
Repeat until you have 4 parcels then brush the top of each one with a little more oil and sprinkle generously with the seeds
Bake for 20-25 minutes until crisp and golden
While they're baking make the hummus. Put everything into a blender or food processor and whizz until smooth and creamy. Once blended taste to check the seasoning
Use the warm filo parcels to scoop up the butterbean hummus
Notes
The filo parcels are best enjoyed as soon as they're baked. The hummus can be stored in an airtight container in the fridge for up to one week
Recipe by The Cook & Him at https://thecookandhim.com/?post_type=recipe&p=109783