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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:
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
Prep Time1 hour
Total Time1 hour
Course: Snack
Keyword: CACFP, Ages 6-18, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 6-18
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Snack
Conventional Meal Category: Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Steam
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 160

Ingredients

25 Servings

    Weight

    • 3 lb 11 oz 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
    • 2 lb 3½ oz Broccoli, florets, fresh
    • 2 lb 15 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
    • 2 qt + 1½ cups Broccoli, florets, fresh
    • 2 qt + 1½ cups Carrots, baby, fresh

    50 Servings

      Weight

      • 7 lb 6 oz 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
      • 1 lb Greek yogurt, plain, non-fat
      • 4 lb 7 oz Broccoli, florets, fresh
      • 5 lb 14 oz Carrots, baby, fresh

      Measure

      • 1 gal + 1 qt 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 Tbsp + 2 tsp Garlic powder
      • ⅓ cup Lemon juice, fresh or bottled
      • 1 cup Vegetable oil
      • 2 cups Water or liquid from garbanzo beans
      • 2 Tbsp + 2 tsp Cumin, ground
      • 2 tsp Black pepper, ground
      • 2 cups Greek yogurt, plain, non-fat
      • 1 gal + 3 cups Broccoli, florets, fresh
      • 1 gal + 3 cups Carrots, baby, fresh

      -

      25 Servings

        Weight

        • 3 lb 11 oz 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
        • 2 lb 3½ oz Broccoli, florets, fresh
        • 2 lb 15 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
        • 2 qt + 1½ cups Broccoli, florets, fresh
        • 2 qt + 1½ cups Carrots, baby, fresh

        50 Servings

          Weight

          • 7 lb 6 oz 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
          • 1 lb Greek yogurt, plain, non-fat
          • 4 lb 7 oz Broccoli, florets, fresh
          • 5 lb 14 oz Carrots, baby, fresh

          Measure

          • 1 gal + 1 qt 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 Tbsp + 2 tsp Garlic powder
          • ⅓ cup Lemon juice, fresh or bottled
          • 1 cup Vegetable oil
          • 2 cups Water or liquid from garbanzo beans
          • 2 Tbsp + 2 tsp Cumin, ground
          • 2 tsp Black pepper, ground
          • 2 cups Greek yogurt, plain, non-fat
          • 1 gal + 3 cups Broccoli, florets, fresh
          • 1 gal + 3 cups Carrots, baby, fresh

          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 (see notes).
          • In a medium bowl, combine broccoli and carrots. Toss.
          • Serve ¼ cup + 2 Tbsp (#10 scoop) savory yogurt-hummus dip and ¾ cup veggies. Serve immediately, or keep cold at 40 °F or lower.

          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.

          Nutrition

          Serving: 0¼ cup + 2 Tbsp savory yogurt-hummus dip and ¾ cup vegetables | Calories: 160 | Total Carbohydrate: 23g | Protein: 6g | Total Fat: 6g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 137mg | Dietary Fiber: 6g | Total Sugars: 3g | Calcium: 71mg | Iron: 2mg