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A close up of white bean dip dressed with herbs, spices and spring onions and 2 crispy filo parcels coated in mixed seeds

White Bean Dip with Vegan Feta Filo Parcels

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

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
  2. Mix together the crumbled feta, sliced spring onions, sumac and garlic powder and a pinch each of salt and pepper
  3. Unwrap one sheet of filo pastry and brush all over with a little oil
  4. 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
  5. Repeat until you have 4 parcels then brush the top of each one with a little more oil and sprinkle generously with the seeds
  6. Bake for 20-25 minutes until crisp and golden
  7. 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
  8. 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/recipes/white-bean-dip-with-vegan-feta-filo-parcels/