Layered Hummus Dip

By The Canadian Living Test Kitchen

267 people added this to their Recipe Box

Layered Hummus Dip
Photography by Matthew Kimura

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	194194 cal
pro	7 g7g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	21 g21g carb
fibre	4 g4g fibre
chol	9 mg9mg chol
sodium	358 mg358mg sodium
% RDI:	-
calcium	99 calcium
iron	1111 iron
vit A	55 vit A
vit C	2222 vit C
folate	2525 folate

More great recipes from this menu:

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.

Ingredients

2 cups Balkan-style plain yogurt 2 2cups cupsBalkan-style plain yogurt
1/4 1/4cup cupfinely chopped sweet red peppersweet red peppers
1/4 cup finely chopped cucumbers 1/4 1/4cup cupfinely chopped cucumbercucumbers
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
1/4 cup crumbled feta cheese 1/4 1/4cup cupcrumbled feta cheese
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
Hummus
2 219oz cans 19oz canschickpeachickpeas, drained and rinsed
2/3 cup tahini 2/3 2/3cup cuptahinitahini
1/2 cup lemon juice 1/2 1/2cup cuplemon juice
1/2 cup water 1/2 1/2cup cupwater
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1-1/2 tsp ground cumin 1-1/2 1-1/2tsp tspground cumin
1/2 tsp salt 1/2 1/2tsp tspsalt
4 cloves garlic , minced4 4cloves 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 :

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