Ingredients Easy Basic Hummus (If short on time, use your favorite already made hummus) 1 can chickpeas rinsed and drained ½ c tahini 3 tbsp + ¼ teaspoon fresh lemon juice ¼ cup water ½ tsp cumin 1 clove garlic ½ tsp salt or more to taste ¼ tsp pepper 3 tbsp + a drizzle more olive oil Herbed Yogurt Sauce 1 cup greek yogurt or Greek Almond Milk Yogurt if dairy free or vegan 3-4 teaspoons lemon juice or more to taste 1½ tablespoons dill finely chopped (or more to taste) 1 clove garlic minced 1 tablespoon parsley finely chopped (or more to taste) 1 cup grape tomatoes, cut into quarters 1 cup English cucumber, cut into 1/4-1/2 inch slices, then quarters 1/3 cup kalamata olives, halved 1/4 cup crumbled feta (omit if vegan or dairy free) 2-3 tablespoons red onion, diced fresh parsley for gaảnish Instructions Easy Basic Hummus Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing. Process until smooth and creamy. Adjust to tastes as desired. Serve. Stores well in a sealed container in the refrigerator for a few days. Herbed Yogurt Sauce Mix all ingredients together in a medium mixing bowl. Taste and add more herbs or lemon juice to taste. Lemon juice will also thin the sauce. Store in a sealed container in the refrigerator. Keeps well for a few days. Assemble Spread Hummus evenly in a 1 1/2 quart baking dish (mine was approximately 11in x 8 in) Spread Herbed Yogurt Dip on top of hummus. Top with Cucumber, Tomatoes, Red onions, olives and feta. Garnish with fresh parsley. Serve with your favorite chip or as a side or on a salad, and enjoy!
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Ingredients
Easy Basic Hummus (If short on time, use your favorite already made hummus)
1 can chickpeas rinsed and drained
½ c tahini
3 tbsp + ¼ teaspoon fresh lemon juice
¼ cup water
½ tsp cumin
1 clove garlic
½ tsp salt or more to taste
¼ tsp pepper
3 tbsp + a drizzle more olive oil
Herbed Yogurt Sauce
1 cup greek yogurt or Greek Almond Milk Yogurt if dairy free or vegan
3-4 teaspoons lemon juice or more to taste
1½ tablespoons dill finely chopped (or more to taste)
1 clove garlic minced
1 tablespoon parsley finely chopped (or more to taste)
1 cup grape tomatoes, cut into quarters
1 cup English cucumber, cut into 1/4-1/2 inch slices, then quarters
1/3 cup kalamata olives, halved
1/4 cup crumbled feta (omit if vegan or dairy free)
2-3 tablespoons red onion, diced
fresh parsley for gaảnish
Instructions
Easy Basic Hummus
Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
Process until smooth and creamy.
Adjust to tastes as desired.
Serve. Stores well in a sealed container in the refrigerator for a few days.
Herbed Yogurt Sauce
Mix all ingredients together in a medium mixing bowl. Taste and add more herbs or lemon juice to taste. Lemon juice will also thin the sauce. Store in a sealed container in the refrigerator. Keeps well for a few days.
Assemble
Spread Hummus evenly in a 1 1/2 quart baking dish (mine was approximately 11in x 8 in)
Spread Herbed Yogurt Dip on top of hummus.
Top with Cucumber, Tomatoes, Red onions, olives and feta.
Garnish with fresh parsley.
Serve with your favorite chip or as a side or on a salad, and enjoy!