Image of Savory Yogurt Hummus Dip With Veggies

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

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:
¾ cup vegetable
1 oz eq meat alternate
OR
Crediting beans as a vegetable:
1 cup vegetable
Source: Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins

Ingredients
 

6 Serving

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

Quantity
 

6 Serving

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

Ingredients
 

6 Serving

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

Quantity
 

6 Serving

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

Ingredients
 

6 Serving

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

Quantity
 

6 Serving

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

Ingredients
 

6 Serving

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

Quantity
 

6 Serving

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

Ingredients
 

6 Serving

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

Quantity
 

6 Serving

  • 2½ cups Garbanzo beans, low-sodium, canned, drained, rinsed (Save liquid in can to use in step 2. If using water, drain and rinse beans)
  • 1 tsp Garlic powder
  • 2 tsp Lemon juice, fresh or bottled
  • 2 tbsp Vegetable oil
  • ¼ cups Water or liquid from garbanzo beans
  • 1 tsp Cumin, ground
  • ¼ tsp Black pepper, ground
  • ¼ cup Greek yogurt, plain, non-fat
  • 2¼ cups Broccoli, florets, fresh
  • 2¼ 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).
  • In a medium bowl combine broccoli and carrots. Toss.
  • Serve ¼ cup + 2 Tbsp savory yogurt-hummus dip and ¾ 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 0 ¼ cup + 2 Tbsp savory yogurt-hummus dip and ¾ cup veggies
Calories 160 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 137mg6%
Total Carbohydrates 23g8%
Dietary Fiber 6g25%
Total Sugars 3g3%
Protein 6g12%
Calcium 71mg7%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:

  • Contains milk (yogurt).

  • Cooked dry beans can be substituted for canned beans (~1 cup dry beans yields 2½ 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