Yogurt Hummus with fresh veggies
Recipe and photo courtesy of Mick and Vermonica for the Young Cooks Recipe Challenge
Ingredients
For the yogurt hummus
- 2 cans garbanzo beans
(chickpeas), rinsed and drained
- 3 cloves garlic
- 1/4 onion
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- juice of one lemon
- 1 tsp salt
- 1/2 tsp black pepper
For the vegetables
- 1 cup broccoli florets
- 1 cup baby carrots
- 2 stalks celery
- 1 red bell pepper
Instructions
- Wash hands with soap and water.
- If not prewashed, gently rub broccoli and carrots under cold running water. Dry with a clean towel.
- Scrub garlic, onion, lemon, celery, and red bell pepper with a clean vegetable brush under running water. Dry with a clean towel.
- In a food processor or blender, add the chickpeas, garlic, and onion. Puree until smooth.
- Add the yogurt, olive oil, lemon juice, salt, and pepper, and continue to puree until well combined.
- Transfer hummus to a serving bowl and set aside.
- Cut the celery sticks in half lengthwise, then cut them into 3-inch long strips. Remove the stem and seeds from the red bell pepper and cut into 2-inch long strips.
- Arrange the broccoli, carrots, celery, and bell pepper on a serving tray. Serve with the yogurt hummus.