Apart from the taste & the fact tzatziki & hummus are easy to make, the thing I love about these two dips is they’re multipurpose. Perfect with crunchy veg they make the perfect spread – think wraps & sandwiches. Make one or make both. I like to make these as part of my meal prep (when I do it) as I can mix things up & have them as part of a small grazing plate or spread the the beet hummus onto a baguette & top with cucumber, onion, tomato slices & crumbled feta. If you’ve not tried this combination you must. If you’re not a beet lover, then leave it out. I don’t always add it to this hummus recipe. The hummus is good as-is minus the beets. Try the tzatziki in some pita or naan with grilled chicken & salad veg with some hot sauce. Having a wholesome dip or two with your crudités makes it easier to consume more veg & that is a good thing.
Lovonis Lark
recipes + wellness
tzatziki & beet hummus with crudites
Servings: 6
Calories: 183kcal
TZATZIKI
- 1 English cucumber
- 1/2 teaspoon sea salt
- 1/4 cup chopped fresh mint
- 1 garlic clove, finely grated
- 1 cup plain whole-fat yogurt
- 1 tablespoon lemon juice
BEET HUMMUS
- 15 oz can chickpeas, drained, 2 tablespoons liquid reserved
- 1/2 cup pickled sliced beets
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- A good pinch sea salt
CRUDITES
- Sugar snap peas
- Radishes
- Cherry tomatoes
- Baby bell peppers
- Sliced cucumber
To make the tzatziki:
- Grate the cucumber & place into a small mixing bowl. Add the salt & stir to combine; let sit for 10 minutes – this is for the salt to draw out excess moisture from the cucumber.
- Combine mint, garlic, yogurt & lemon juice in a medium bowl. Squeeze the water out of the cucumber using your hands; add to the yogurt mixture. Mix well, spoon into a serving bowl or a sealed container if you’re planning on eating the dip later.
To make the beet hummus:
- Place all ingredients in the bowl of a food processor; process until smooth. Add a tablespoon of water if the hummus is too thick. Scrape into a serving bowl or a sealed container if you’re planning on eating the dip later.
To assemble the crudites platter:
- Place the dips on a serving platter or board & arrange the vegetables around them. Serves 4 to 6.
Nutrition
Calories: 183kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 444mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2mg