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
- Credits : Canadian Living Magazine: June 2004
Ingredients
Hummus:
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
- Folate 25.0
- Calcium 9.0
- Vitamin A 5.0
- Vitamin C 22.0
