Ingredients
Scale
- 1 pound cherry tomatoes
- 12 ounces canned chickpeas
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- Salt and pepper to taste
**Whipped Feta:**
- 8 ounces feta cheese crumbles
- 1/4 cup Greek yogurt
- 1/4 cup ricotta cheese
- 8 ounces block cream cheese
- 1-3 cloves garlic
- 1 tablespoon honey
- Salt and pepper to taste
- Za’atar and extra virgin olive oil for garnish
Instructions
- Preheat your oven to 400 degrees F.
- On a baking sheet, combine cherry tomatoes, chickpeas, olive oil, thyme, oregano, salt, and pepper. Give everything a good toss. Roast in the oven for 30-35 minutes or until the tomatoes are blistered and starting to burst. Set aside to cool slightly.
- In a food processor, blend together all the ingredients for the whipped feta until smooth.
- Spread the whipped feta dip on a plate.
- Top it off with the roasted tomato and chickpea mixture.
- Garnish with an extra drizzle of honey, a sprinkle of za’atar, and a touch of extra virgin olive oil.