Layered Hummus Dip
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% |
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2 cups (500 mL) Balkan-style yogurt
1/4 cup (50 mL) finely chopped sweet red pepper
1/4 cup (50 mL) finely chopped cucumber
2 green onions, thinly sliced
1/4 cup (50 mL) crumbled feta cheese
1/4 cup (50 mL) chopped fresh coriander
Hummus:
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
2/3 cup (150 mL) tahini
1/2 cup (125 mL) each lemon juice and water
2 tbsp (25 mL) extra-virgin olive oil
1-1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) salt
4 cloves garlic, minced
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
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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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For more ideas on cooking with Real Cream, click here |
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