Recipe: 7-Layer Lemon Hummus & Pesto Yogurt Dip

Recipe: 7-Layer Lemon Hummus & Pesto Yogurt Dip

INGREDIENTS

    • 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

PREPARATION

  1. Purée chickpeas, tahini, lemon juice, lemon zest, broth, salt, garlic powder, and pepper in a food processor until smooth.
  2. Drizzle in olive oil. Spread hummus evenly in the bottom of a 9 x 9-inch (23 x 23 cm) glass dish.
  3. Stir together yogurt and pesto and spoon over hummus.
  4. Evenly sprinkle the cheese, followed by single layers of tomatoes, cucumbers, scallions, and olives.
  5. 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.”

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