7-Layer Lemon Hummus & Pesto Yogurt Dip
- 1 (15-oz) can chickpeas, rinsed and drained
- 3 T tahini (sesame seed paste found in the ethnic food section, or use unsweetened almond butter)
- 1 lemon separated into 1 tsp grated zest, 3 T juice
- 3 T organic or reduced-sodium vegetable broth
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1 T extra-virgin olive oil
- 1 cup nonfat plain Greek yogurt
- 1/3 cup basil pesto
- 1 cup shredded (not grated) Parmesan cheese (or use crumbled feta for a stronger taste)
- 1 large tomato, seeded, diced 1/4 inch (1 cup)
- 1 small cucumber, peeled, seeded with a spoon, and diced (about 3/4 cup)
- 1/3 cup thinly sliced scallions
- 1/3 cup pitted kalamata olives, sliced
Serve grilled or toasted whole-grain pita chips or flatbread torn into pieces
1. To make the hummus: Purée chickpeas, tahini, lemon juice, lemon zest, broth, salt, garlic powder, and pepper in a food processor until smooth. Drizzle in olive oil. Spread hummus evenly in the bottom of a 9- X 9-inch glass dish.
2. Stir together yogurt and pesto and spoon over hummus. Evenly sprinkle the cheese, followed by single layers of tomato, cucumber, scallions, and olives. Enjoy this dish on the same or the next day for optimal freshness.
*Note: For a more festive look, use a trifle-style glass bowl rather than a square baking dish. It makes for a great-looking potluck contribution.
Nutrient Analysis per 1/4-cup serving
Calories: 77; Total fat: 5 g; Sat fat: 1 g; Cholesterol: 4 mg; Sodium: 243 mg; Total carbohydrate: 5 g; Dietary fiber: 1 g; Protein: 4 g
— Recipe reprinted with permission from 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 by Michelle Dudash, RDN (Fair Winds Press, December 2012; Dietitians’ Holiday Party Recipes, By Juliann Schaeffer, Today’s Dietitian, Vol. 15 No. 12 P. 26.