Hummus with Feta and Preserved Lemon | Blue Flame Kitchen

Ingredients

• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 1 1/2 cups cubed feta cheese
• 1/3 cup fresh mint leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup yogurt
• 1 tbsp chopped peel from Preserved Lemons
• 2 cloves garlic, crushed
• 1/3 cup chopped pitted kalamata olives
• Olive oil*
• Whole kalamata olives*