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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

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.