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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:
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
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Snack
Keyword: CACFP, Ages 3-5, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 3-5
Age Group: Ages 3-5
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 and Peas (Legumes), Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Steam
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 89

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

      -

      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

          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.

          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: 3Tbsp savory yogurt-hummus dip and ½ cup veggies | Calories: 89 | Total Carbohydrate: 13g | Protein: 3g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 81mg | Dietary Fiber: 3g | Total Sugars: 2g | Calcium: 43mg | Iron: 1mg