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

2 from 1 vote

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

Crediting beans as a vegetable:

⅝ cup vegetable

Source

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time10

Total Time25

Keyword: 6 serving, Ages 3-5, Spring 2022, CACFP Snack Menu Planner - Family Recipes, CACFP Snack Menu Planner - Family Recipes Ages 3-5

Age Group: Ages 3-5

Serving Size: 6

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: No Cook

Season: Summer, Fall, Spring, Winter

Calories: 89

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

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

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.