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Yogurt Hummus with fresh veggies

Yogurt Hummus with fresh veggies

Recipe and photo courtesy of Mick and Vermonica for the Young Cooks Recipe Challenge
Course Appetizer


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


  • 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.