- 1 (15-ounce, or 425 g) can chickpeas, rinsed and drained
- 3 tablespoons (45 g) tahini (sesame seed paste found in the ethnic food section, or use unsweetened almond butter)
- 1 lemon separated into 1 teaspoon (2 g) grated zest, 3 tablespoons (45 ml) juice
- 3 tablespoons (45 ml) organic or reduced sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 cup (230 g) nonfat plain Greek yogurt
- 1/3 cup (87 g) basil pesto
- 1 cup (80 g) shredded (not grated) Parmesan cheese (or use crumbled feta for a stronger taste)
- 1 large tomato, seeded, diced ¼ inch, or 6 mm (1 cup, or 180 g)
- 1 small cucumber, peeled, seeded with a spoon, and diced (about ¾ cup, or 101 g)
- 1/3 cup (33 g) thinly sliced scallions
- 1/3 cup (33 g) pitted kalamata olives, sliced
- Grilled or toasted whole-grain pita chips or flatbread torn into pieces, romaine hearts
- Purée chickpeas, tahini, lemon juice, lemon zest, broth, salt, garlic powder, and pepper in a food processor until smooth.
- Drizzle in olive oil. Spread hummus evenly in the bottom of a 9 x 9-inch (23 x 23 cm) glass dish.
- Stir together yogurt and pesto and spoon over hummus.
- Evenly sprinkle the cheese, followed by single layers of tomatoes, cucumbers, scallions, and olives.
- Enjoy this dish on the same or the next day for optimal freshness.
*If using bottled pesto – choose one made with olive oil.
Recipe and photo reprinted with permission from Michelle Dudash, RD, Le Cordon Bleu-certified chef and author the new book “Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.”