Image of Savory Yogurt Hummus Dip With Veggies

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

Age Group: Ages 3-5
Serving Size: 6
A great way to serve 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
2 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Snack_Menu_Planner-Family_Recipes_Ages3-5/usdacacfp_snack-recipe_family_Savory_Yogurt-Hummus_Dip_with_Veggies_ages3-5.pdf

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Quantity
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Ingredients
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Quantity
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh
*See Marketing Guide

Ingredients
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Quantity
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh
*See Marketing Guide

Ingredients
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Quantity
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh
*See Marketing Guide

Ingredients
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups Carrots, baby, fresh

Quantity
 

  • 1¼ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • ½ tsp Garlic powder
  • 1 tsp Lemon juice, fresh or bottled
  • 1 Tbsp Vegetable oil
  • 2 Tbsp Water or liquid from garbanzo beans
  • ½ tsp Cumin, ground
  • ⅛ tsp Black pepper, ground
  • 2 Tbsp Greek yogurt, plain, non-fat
  • 1½ cups Broccoli, florets, fresh
  • 1½ cups 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 medium 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 Family 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 Carbohydrate 13g4%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 3g6%
Calcium 43mg4%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
  • Contains milk (yogurt).
  • Cooked dry beans can be substituted for canned beans (~½ cup dry beans yields 1¼ 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 lower until ready to serve.
Yield / Volume