Image of Savory Yogurt Hummus Dip With Veggies

Savory Yogurt-Hummus Dip with Veggies USDA Recipe for Child Care Centers

A great way to offer some protein at snack time! Try serving this dip with a variety of vegetables or a whole grain bread or cracker.
CACFP CREDITING INFORMATION
Crediting beans as a meat alternate:
½ cup vegetable
½ oz eq meat alternate
OR
Crediting beans as a vegetable:
⅝ cup vegetable
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins

Ingredients
 

25 Servings

    Weight

    • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
    • - - Garlic powder
    • - - Lemon juice, fresh or bottled
    • - - Vegetable oil
    • - - Water or liquid from garbanzo beans
    • - - Cumin, ground
    • - - Black pepper, ground
    • 4 oz Greek yogurt, plain, non-fat
    • 1 lb 8 oz Broccoli, florets, fresh
    • 1 lb 15¼ oz Carrots, baby, fresh

    Measure

    • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
    • 2 tsp Garlic powder
    • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
    • ¼ cup Vegetable oil
    • ½ cup Water or liquid from garbanzo beans
    • 2 tsp Cumin, ground
    • ½ tsp Black pepper, ground
    • ½ cup Greek yogurt, plain, non-fat
    • 1 qt + 2¼ cups Broccoli, florets, fresh
    • 1 qt + 2¼ cups Carrots, baby, fresh

    50 Servings

      Weight

      • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
      • - - Garlic powder
      • - - Lemon juice, fresh or bottled
      • - - Vegetable oil
      • - - Water or liquid from garbanzo beans
      • - Cumin, ground
      • - - Black pepper, ground
      • 8 oz Greek yogurt, plain, non-fat
      • 3 lb Broccoli, florets, fresh
      • 3 lb 14½ oz Carrots, baby, fresh

      Measure

      • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
      • 1 Tbsp + 1 tsp Garlic powder
      • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
      • ½ cup Vegetable oil
      • 1 cup Water or liquid from garbanzo beans
      • 1 Tbsp + 1 tsp Cumin, ground
      • 1 tsp Black pepper, ground
      • 1 cup Greek yogurt, plain, non-fat
      • 3 qt + ½ cup Broccoli, florets, fresh
      • 3 qt + ½ cup Carrots, baby, fresh

      Quantity
       

      25 Servings

        Weight

        • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
        • - - Garlic powder
        • - - Lemon juice, fresh or bottled
        • - - Vegetable oil
        • - - Water or liquid from garbanzo beans
        • - - Cumin, ground
        • - - Black pepper, ground
        • 4 oz Greek yogurt, plain, non-fat
        • 1 lb 8 oz Broccoli, florets, fresh
        • 1 lb 15¼ oz Carrots, baby, fresh

        Measure

        • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
        • 2 tsp Garlic powder
        • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
        • ¼ cup Vegetable oil
        • ½ cup Water or liquid from garbanzo beans
        • 2 tsp Cumin, ground
        • ½ tsp Black pepper, ground
        • ½ cup Greek yogurt, plain, non-fat
        • 1 qt + 2¼ cups Broccoli, florets, fresh
        • 1 qt + 2¼ cups Carrots, baby, fresh

        50 Servings

          Weight

          • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
          • - - Garlic powder
          • - - Lemon juice, fresh or bottled
          • - - Vegetable oil
          • - - Water or liquid from garbanzo beans
          • - Cumin, ground
          • - - Black pepper, ground
          • 8 oz Greek yogurt, plain, non-fat
          • 3 lb Broccoli, florets, fresh
          • 3 lb 14½ oz Carrots, baby, fresh

          Measure

          • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
          • 1 Tbsp + 1 tsp Garlic powder
          • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
          • ½ cup Vegetable oil
          • 1 cup Water or liquid from garbanzo beans
          • 1 Tbsp + 1 tsp Cumin, ground
          • 1 tsp Black pepper, ground
          • 1 cup Greek yogurt, plain, non-fat
          • 3 qt + ½ cup Broccoli, florets, fresh
          • 3 qt + ½ cup Carrots, baby, fresh

          Ingredients
           

          25 Servings

            Weight

            • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
            • - - Garlic powder
            • - - Lemon juice, fresh or bottled
            • - - Vegetable oil
            • - - Water or liquid from garbanzo beans
            • - - Cumin, ground
            • - - Black pepper, ground
            • 4 oz Greek yogurt, plain, non-fat
            • 1 lb 8 oz Broccoli, florets, fresh
            • 1 lb 15¼ oz Carrots, baby, fresh

            Measure

            • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
            • 2 tsp Garlic powder
            • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
            • ¼ cup Vegetable oil
            • ½ cup Water or liquid from garbanzo beans
            • 2 tsp Cumin, ground
            • ½ tsp Black pepper, ground
            • ½ cup Greek yogurt, plain, non-fat
            • 1 qt + 2¼ cups Broccoli, florets, fresh
            • 1 qt + 2¼ cups Carrots, baby, fresh

            50 Servings

              Weight

              • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
              • - - Garlic powder
              • - - Lemon juice, fresh or bottled
              • - - Vegetable oil
              • - - Water or liquid from garbanzo beans
              • - Cumin, ground
              • - - Black pepper, ground
              • 8 oz Greek yogurt, plain, non-fat
              • 3 lb Broccoli, florets, fresh
              • 3 lb 14½ oz Carrots, baby, fresh

              Measure

              • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
              • 1 Tbsp + 1 tsp Garlic powder
              • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
              • ½ cup Vegetable oil
              • 1 cup Water or liquid from garbanzo beans
              • 1 Tbsp + 1 tsp Cumin, ground
              • 1 tsp Black pepper, ground
              • 1 cup Greek yogurt, plain, non-fat
              • 3 qt + ½ cup Broccoli, florets, fresh
              • 3 qt + ½ cup Carrots, baby, fresh

              Quantity
               

              25 Servings

                Weight

                • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                • - - Garlic powder
                • - - Lemon juice, fresh or bottled
                • - - Vegetable oil
                • - - Water or liquid from garbanzo beans
                • - - Cumin, ground
                • - - Black pepper, ground
                • 4 oz Greek yogurt, plain, non-fat
                • 1 lb 8 oz Broccoli, florets, fresh
                • 1 lb 15¼ oz Carrots, baby, fresh

                Measure

                • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                • 2 tsp Garlic powder
                • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                • ¼ cup Vegetable oil
                • ½ cup Water or liquid from garbanzo beans
                • 2 tsp Cumin, ground
                • ½ tsp Black pepper, ground
                • ½ cup Greek yogurt, plain, non-fat
                • 1 qt + 2¼ cups Broccoli, florets, fresh
                • 1 qt + 2¼ cups Carrots, baby, fresh

                50 Servings

                  Weight

                  • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                  • - - Garlic powder
                  • - - Lemon juice, fresh or bottled
                  • - - Vegetable oil
                  • - - Water or liquid from garbanzo beans
                  • - Cumin, ground
                  • - - Black pepper, ground
                  • 8 oz Greek yogurt, plain, non-fat
                  • 3 lb Broccoli, florets, fresh
                  • 3 lb 14½ oz Carrots, baby, fresh

                  Measure

                  • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                  • 1 Tbsp + 1 tsp Garlic powder
                  • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                  • ½ cup Vegetable oil
                  • 1 cup Water or liquid from garbanzo beans
                  • 1 Tbsp + 1 tsp Cumin, ground
                  • 1 tsp Black pepper, ground
                  • 1 cup Greek yogurt, plain, non-fat
                  • 3 qt + ½ cup Broccoli, florets, fresh
                  • 3 qt + ½ cup Carrots, baby, fresh
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                    • - - Garlic powder
                    • - - Lemon juice, fresh or bottled
                    • - - Vegetable oil
                    • - - Water or liquid from garbanzo beans
                    • - - Cumin, ground
                    • - - Black pepper, ground
                    • 4 oz Greek yogurt, plain, non-fat
                    • 1 lb 8 oz Broccoli, florets, fresh
                    • 1 lb 15¼ oz Carrots, baby, fresh

                    Measure

                    • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                    • 2 tsp Garlic powder
                    • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                    • ¼ cup Vegetable oil
                    • ½ cup Water or liquid from garbanzo beans
                    • 2 tsp Cumin, ground
                    • ½ tsp Black pepper, ground
                    • ½ cup Greek yogurt, plain, non-fat
                    • 1 qt + 2¼ cups Broccoli, florets, fresh
                    • 1 qt + 2¼ cups Carrots, baby, fresh

                    50 Servings

                      Weight

                      • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                      • - - Garlic powder
                      • - - Lemon juice, fresh or bottled
                      • - - Vegetable oil
                      • - - Water or liquid from garbanzo beans
                      • - Cumin, ground
                      • - - Black pepper, ground
                      • 8 oz Greek yogurt, plain, non-fat
                      • 3 lb Broccoli, florets, fresh
                      • 3 lb 14½ oz Carrots, baby, fresh

                      Measure

                      • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                      • 1 Tbsp + 1 tsp Garlic powder
                      • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                      • ½ cup Vegetable oil
                      • 1 cup Water or liquid from garbanzo beans
                      • 1 Tbsp + 1 tsp Cumin, ground
                      • 1 tsp Black pepper, ground
                      • 1 cup Greek yogurt, plain, non-fat
                      • 3 qt + ½ cup Broccoli, florets, fresh
                      • 3 qt + ½ cup Carrots, baby, fresh

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                        • - - Garlic powder
                        • - - Lemon juice, fresh or bottled
                        • - - Vegetable oil
                        • - - Water or liquid from garbanzo beans
                        • - - Cumin, ground
                        • - - Black pepper, ground
                        • 4 oz Greek yogurt, plain, non-fat
                        • 1 lb 8 oz Broccoli, florets, fresh
                        • 1 lb 15¼ oz Carrots, baby, fresh

                        Measure

                        • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                        • 2 tsp Garlic powder
                        • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                        • ¼ cup Vegetable oil
                        • ½ cup Water or liquid from garbanzo beans
                        • 2 tsp Cumin, ground
                        • ½ tsp Black pepper, ground
                        • ½ cup Greek yogurt, plain, non-fat
                        • 1 qt + 2¼ cups Broccoli, florets, fresh
                        • 1 qt + 2¼ cups Carrots, baby, fresh

                        50 Servings

                          Weight

                          • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                          • - - Garlic powder
                          • - - Lemon juice, fresh or bottled
                          • - - Vegetable oil
                          • - - Water or liquid from garbanzo beans
                          • - Cumin, ground
                          • - - Black pepper, ground
                          • 8 oz Greek yogurt, plain, non-fat
                          • 3 lb Broccoli, florets, fresh
                          • 3 lb 14½ oz Carrots, baby, fresh

                          Measure

                          • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                          • 1 Tbsp + 1 tsp Garlic powder
                          • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                          • ½ cup Vegetable oil
                          • 1 cup Water or liquid from garbanzo beans
                          • 1 Tbsp + 1 tsp Cumin, ground
                          • 1 tsp Black pepper, ground
                          • 1 cup Greek yogurt, plain, non-fat
                          • 3 qt + ½ cup Broccoli, florets, fresh
                          • 3 qt + ½ cup Carrots, baby, fresh
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                            • - - Garlic powder
                            • - - Lemon juice, fresh or bottled
                            • - - Vegetable oil
                            • - - Water or liquid from garbanzo beans
                            • - - Cumin, ground
                            • - - Black pepper, ground
                            • 4 oz Greek yogurt, plain, non-fat
                            • 1 lb 8 oz Broccoli, florets, fresh
                            • 1 lb 15¼ oz Carrots, baby, fresh

                            Measure

                            • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                            • 2 tsp Garlic powder
                            • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                            • ¼ cup Vegetable oil
                            • ½ cup Water or liquid from garbanzo beans
                            • 2 tsp Cumin, ground
                            • ½ tsp Black pepper, ground
                            • ½ cup Greek yogurt, plain, non-fat
                            • 1 qt + 2¼ cups Broccoli, florets, fresh
                            • 1 qt + 2¼ cups Carrots, baby, fresh

                            50 Servings

                              Weight

                              • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                              • - - Garlic powder
                              • - - Lemon juice, fresh or bottled
                              • - - Vegetable oil
                              • - - Water or liquid from garbanzo beans
                              • - Cumin, ground
                              • - - Black pepper, ground
                              • 8 oz Greek yogurt, plain, non-fat
                              • 3 lb Broccoli, florets, fresh
                              • 3 lb 14½ oz Carrots, baby, fresh

                              Measure

                              • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                              • 1 Tbsp + 1 tsp Garlic powder
                              • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                              • ½ cup Vegetable oil
                              • 1 cup Water or liquid from garbanzo beans
                              • 1 Tbsp + 1 tsp Cumin, ground
                              • 1 tsp Black pepper, ground
                              • 1 cup Greek yogurt, plain, non-fat
                              • 3 qt + ½ cup Broccoli, florets, fresh
                              • 3 qt + ½ cup Carrots, baby, fresh

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                • - - Garlic powder
                                • - - Lemon juice, fresh or bottled
                                • - - Vegetable oil
                                • - - Water or liquid from garbanzo beans
                                • - - Cumin, ground
                                • - - Black pepper, ground
                                • 4 oz Greek yogurt, plain, non-fat
                                • 1 lb 8 oz Broccoli, florets, fresh
                                • 1 lb 15¼ oz Carrots, baby, fresh

                                Measure

                                • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                • 2 tsp Garlic powder
                                • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                                • ¼ cup Vegetable oil
                                • ½ cup Water or liquid from garbanzo beans
                                • 2 tsp Cumin, ground
                                • ½ tsp Black pepper, ground
                                • ½ cup Greek yogurt, plain, non-fat
                                • 1 qt + 2¼ cups Broccoli, florets, fresh
                                • 1 qt + 2¼ cups Carrots, baby, fresh

                                50 Servings

                                  Weight

                                  • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                  • - - Garlic powder
                                  • - - Lemon juice, fresh or bottled
                                  • - - Vegetable oil
                                  • - - Water or liquid from garbanzo beans
                                  • - Cumin, ground
                                  • - - Black pepper, ground
                                  • 8 oz Greek yogurt, plain, non-fat
                                  • 3 lb Broccoli, florets, fresh
                                  • 3 lb 14½ oz Carrots, baby, fresh

                                  Measure

                                  • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                  • 1 Tbsp + 1 tsp Garlic powder
                                  • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                                  • ½ cup Vegetable oil
                                  • 1 cup Water or liquid from garbanzo beans
                                  • 1 Tbsp + 1 tsp Cumin, ground
                                  • 1 tsp Black pepper, ground
                                  • 1 cup Greek yogurt, plain, non-fat
                                  • 3 qt + ½ cup Broccoli, florets, fresh
                                  • 3 qt + ½ cup Carrots, baby, fresh
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                    • - - Garlic powder
                                    • - - Lemon juice, fresh or bottled
                                    • - - Vegetable oil
                                    • - - Water or liquid from garbanzo beans
                                    • - - Cumin, ground
                                    • - - Black pepper, ground
                                    • 4 oz Greek yogurt, plain, non-fat
                                    • 1 lb 8 oz Broccoli, florets, fresh
                                    • 1 lb 15¼ oz Carrots, baby, fresh

                                    Measure

                                    • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                    • 2 tsp Garlic powder
                                    • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                                    • ¼ cup Vegetable oil
                                    • ½ cup Water or liquid from garbanzo beans
                                    • 2 tsp Cumin, ground
                                    • ½ tsp Black pepper, ground
                                    • ½ cup Greek yogurt, plain, non-fat
                                    • 1 qt + 2¼ cups Broccoli, florets, fresh
                                    • 1 qt + 2¼ cups Carrots, baby, fresh

                                    50 Servings

                                      Weight

                                      • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                      • - - Garlic powder
                                      • - - Lemon juice, fresh or bottled
                                      • - - Vegetable oil
                                      • - - Water or liquid from garbanzo beans
                                      • - Cumin, ground
                                      • - - Black pepper, ground
                                      • 8 oz Greek yogurt, plain, non-fat
                                      • 3 lb Broccoli, florets, fresh
                                      • 3 lb 14½ oz Carrots, baby, fresh

                                      Measure

                                      • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                      • 1 Tbsp + 1 tsp Garlic powder
                                      • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                                      • ½ cup Vegetable oil
                                      • 1 cup Water or liquid from garbanzo beans
                                      • 1 Tbsp + 1 tsp Cumin, ground
                                      • 1 tsp Black pepper, ground
                                      • 1 cup Greek yogurt, plain, non-fat
                                      • 3 qt + ½ cup Broccoli, florets, fresh
                                      • 3 qt + ½ cup Carrots, baby, fresh

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                        • - - Garlic powder
                                        • - - Lemon juice, fresh or bottled
                                        • - - Vegetable oil
                                        • - - Water or liquid from garbanzo beans
                                        • - - Cumin, ground
                                        • - - Black pepper, ground
                                        • 4 oz Greek yogurt, plain, non-fat
                                        • 1 lb 8 oz Broccoli, florets, fresh
                                        • 1 lb 15¼ oz Carrots, baby, fresh

                                        Measure

                                        • 1 qt + 1 cup Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                        • 2 tsp Garlic powder
                                        • 1 Tbsp + 1 tsp Lemon juice, fresh or bottled
                                        • ¼ cup Vegetable oil
                                        • ½ cup Water or liquid from garbanzo beans
                                        • 2 tsp Cumin, ground
                                        • ½ tsp Black pepper, ground
                                        • ½ cup Greek yogurt, plain, non-fat
                                        • 1 qt + 2¼ cups Broccoli, florets, fresh
                                        • 1 qt + 2¼ cups Carrots, baby, fresh

                                        50 Servings

                                          Weight

                                          • 4 lb Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                          • - - Garlic powder
                                          • - - Lemon juice, fresh or bottled
                                          • - - Vegetable oil
                                          • - - Water or liquid from garbanzo beans
                                          • - Cumin, ground
                                          • - - Black pepper, ground
                                          • 8 oz Greek yogurt, plain, non-fat
                                          • 3 lb Broccoli, florets, fresh
                                          • 3 lb 14½ oz Carrots, baby, fresh

                                          Measure

                                          • 2 qt + 2 cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid to use in step 2. If using water, drain and rinse beans) or dry beans*
                                          • 1 Tbsp + 1 tsp Garlic powder
                                          • 2 Tbsp + 2 tsp Lemon juice, fresh or bottled
                                          • ½ cup Vegetable oil
                                          • 1 cup Water or liquid from garbanzo beans
                                          • 1 Tbsp + 1 tsp Cumin, ground
                                          • 1 tsp Black pepper, ground
                                          • 1 cup Greek yogurt, plain, non-fat
                                          • 3 qt + ½ cup Broccoli, florets, fresh
                                          • 3 qt + ½ cup Carrots, baby, fresh
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Wash hands with soap and water for at least 20 seconds.
                                          • In a blender or food processor, combine garbanzo beans, garlic powder, lemon juice, vegetable oil, water or bean liquid, cumin, black pepper, and yogurt. Blend until smooth. Add additional water or liquid if needed.
                                            Set aside. Keep cold at 40 °F or lower (see notes).
                                          • Place 2–3 inches of water and a steamer basket in a large saucepan. Heat on medium-high heat for 2–3 minutes or until water comes to a boil. Add baby carrots and cook for 3 minutes. Add broccoli florets and steam for an additional 4–6 minutes or until tender.
                                          • Remove from heat. Place vegetables in a bowl. Toss (allow to cold).
                                          • Serve 3 Tbsp savory yogurt-hummus dip and ½ cup veggies. Serve immediately, or keep cold at 40 °F or lower.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Savory Yogurt-Hummus Dip with Veggies USDA Recipe for Child Care Centers
                                          Amount Per Serving (3 Tbsp savory yogurt-hummus dip and ½ cup veggies)
                                          Calories 89 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 81mg4%
                                          Total Carbohydrates 13g4%
                                          Dietary Fiber 3g13%
                                          Total Sugars 2g2%
                                          Protein 3g6%
                                          Calcium 43mg4%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Garbanzo beans, dry: 13 oz

                                          50 Servings:

                                          Garbanzo beans, dry: 1 lb 10 oz

                                          Notes

                                          • Contains milk (yogurt).
                                          • Cooked dry beans can be substituted for canned beans (~1 lb of dry beans 
                                            yields 6¼ cups cooked).
                                          • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
                                          • If preparing in advance, store hummus in an airtight container at 40 °F or below until ready to serve.
                                          Yield / Volume
                                          25 Servings:

                                          5 lb 13¼ oz

                                          1 qt ¾ cup savory yogurt-hummus dip, 3 qt ½ cup veggies

                                          50 Servings:

                                          11 lb 10 oz

                                          2 qt 1½ cups savory yogurt-hummus dip, 1 gal 2 qt 1 cup veggies