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tzatziki & beet hummus with crudites
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tzatziki & beet hummus with crudites

Prep Time20 minutes
Total Time20 minutes
Servings: 6
Calories: 183kcal
Author: Lovoni
US Customary - Metric

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