Layered Hummus Dip

Layered Hummus Dip 150 Author: Canadian Living Credits: Layered Hummus Dip 150

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.

  • Portion size 12 servings

Ingredients

  • 2 cups Balkan-style plain yogurt
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped cucumber
  • 2 green onions thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh coriander
Hummus:
  • 2 cans chickpeas drained and rinsed
  • 2/3 cups tahini
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 cloves garlic minced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 358 mg
  • Protein 7 g
  • Calories 194.0
  • Total fat 10 g
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Layered Hummus Dip

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