Layered Hummus Dip

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Tested Till Perfect

Bring this dip along for a starter and watch it disappear. Spread all the toppings on just before serving in a shallow glass dish surrounded with whole wheat pita triangles, baguette rounds or crudités.

Servings: 12

Ingredients:

Nutritional Info
Per serving: about -
cal 194
pro 7 g
total fat 10 g
sat. fat 3 g
carb 21 g
fibre 4 g
chol 9 mg
sodium 358 mg
% RDI: -
calcium 9%
iron 11%
vit A 5%
vit C 22%
folate 25%

Preparation:

Place yogurt in cheesecloth-lined strainer set over bowl; let drain in refrigerator until reduced to 1-1/4 cups (300 mL), about 2 hours. Discard watery whey in bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Hummus: Meanwhile, in food processor or blender, mix together chickpeas, tahini, lemon juice, water, oil, cumin and salt until smooth; stir in garlic. Spoon into shallow glass serving dish, about 8 inches (2 L) square; spread evenly. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Spread yogurt over hummus. Sprinkle with red pepper, cucumber, onions, feta cheese and coriander.

Additional Information

  • Variations
    Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup (50 mL) chopped roasted red pepper.

    Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup (50 mL) herbed cream cheese, softened.



Source

Canadian Living Magazine: June 2004




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