Servings: 10-12 servings 1x
Ingredients
- 6 ounces plain full-fat Greek yogurt*
- ¼ cup tahini (sesame seed paste)
- 1 tablespoon honey
- 1 8-ounce container original hummus, any brand
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon (about 1½ tablespoons)
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1½ teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
For The Toppings and Dippers
- ⅓ cup honey-roasted chickpeas (such as Biena brand)
- ⅓ cup quartered cherry tomatoes
- ¼ cup diced red onion
- Minced fresh cilantro
- Optional dippers: Cucumber slices, mini bell peppers, crackers, naan bread
Instructions
- In a medium bowl, combine the yogurt, tahini, and honey; mix well. Use a rubber spatula to spread the mixture in an even layer on a small platter or plate.
- In a separate bowl, combine the hummus, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt, and pepper; mix to combine. Carefully spread the hummus mixture over the yogurt layer on the platter.
- Top with the roasted chickpeas, tomatoes, red onion, and cilantro. Serve with desired dippers.
Notes
*For dairy-free, use a dairy-free plain Greek yogurt, such as one made from oat milk or cashew milk
For ultimate freshness, assemble this dip the same day you plan to serve it. Store leftovers in a covered container in the refrigerator for up to 2 days.
Nutrition Information
- Serving Size: 1/12th of recipe
- Calories: 127
- Fat: 8 g
- (Sat Fat: 1 g)
- Sodium: 327 mg
- Carbohydrate: 9 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 4 g
- Cholesterol: 2 mg