Vegatable Topped Hummusappetizer Recipes

LAYERED HUMMUS DIP

Layered Hummus Dip image

My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 carton (10 ounces) hummus
1/4 cup finely chopped red onion
1/2 cup Greek olives, chopped
2 medium tomatoes, seeded and chopped
1 large English cucumber, chopped
1 cup crumbled feta cheese
Baked pita chips

Steps:

Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.

Nutrition Facts : Calories 88 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 275mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

HUMMUS & VEGGIE WRAP-UP

Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

Ingredients

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HUMMUS AND CUCUMBER BITES

Hummus and Cucumber Bites image

Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

2 pita (pocket) breads (6 inch)
2/3 cup roasted red pepper hummus (from 7-oz container)
1/3 English (seedless) cucumber (about 4 inches)
1/2 teaspoon smoked Spanish paprika
16 fresh dill weed sprigs

Steps:

Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
Sprinkle with paprika. Garnish with dill weed.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

MOROCCAN VEGETABLE-TOPPED HUMMUS

Moroccan Vegetable-Topped Hummus image

I often put this out at get togethers and it always just vanishes. I got this recipe from a diabetic recipes flyer at the grocery store.

Provided by Marlitt

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces chickpeas, rinsed and drained
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon cumin
1 tomatoes, finely chopped
2 green onions, finely chopped
2 tablespoons parsley or 2 tablespoons cilantro, chopped

Steps:

Combine chick-peas, tahini, lemon juice, garlic, cummin and salt in a food processor, and process until smooth.
Combine tomato, green onions and parsley in a small bowl.
Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top.
Serve with wedges of pita bread or assorted crackers.

Nutrition Facts : Calories 90.7, Fat 2.5, SaturatedFat 0.3, Sodium 309.2, Carbohydrate 14.4, Fiber 3, Sugar 0.6, Protein 3.6

HUMMUS (TOPPED WITH EVERYTHING I LOVE) APPETIZER

Hummus (Topped With Everything I Love) Appetizer image

Need a quick and easy appetizer? This is an incredibly tasty dish to serve at your next dinner party, game night or GNO. My fabulous neighbor brought this layered dip to our block party yesterday.... it was gone in the blink of an eye once everyone heard the Mmmmmmms! Use more or less of any of the toppings. enjoy!

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

7 ounces hummus, Atheno brand Spicy 3 Pepper flavor
6 ounces giardiniera, drained, I prefer spicy, but mild works well. You can combine 50/50 of each
6 ounces kalamata olives, sliced
4 -6 ounces feta cheese, crumbled

Steps:

On an (8x8) decorative serving dish w/ sides or pie plate spread the hummus.
Drain the giardienera, scatter the mix over the hummus.
Top with the sliced kalamata olives and feta cheese.
Serve with crunchy pita chips or pita bread triangles.

Nutrition Facts : Calories 211, Fat 15.7, SaturatedFat 5.8, Cholesterol 26.8, Sodium 897.1, Carbohydrate 11, Fiber 4.3, Sugar 1.2, Protein 8.6

VEGETABLE PLATTER WITH CANNELLINI "HUMMUS"

Vegetable Platter with Cannellini

Categories Condiment/Spread Bean Appetizer Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 18

Ingredients

Hummus
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1/2 cup fresh lemon juice
1/2 cup tahini* (sesame seed paste_
3 garlic cloves, minced
1 1/2 teaspoons chili powder
2 tablespoons minced fresh thyme
Fresh thyme leaves
Vegetables
1 pound baby red-skinned potatoes
2 large artichokes
3 lemon halves
1 pound broccoli, cut into florets
1 head cauliflower, cut into florets
3/4 pound green beans, trimmed
2 bunches baby carrots, peeled
Pita bread, cut into triangles
*Available at Middle Eastern and natural foods stores and some supermarkets.

Steps:

For hummus:
Combine first 5 ingredients processor; puree. If necessary, mix in enough water to thin to consistency of thick mayonnaise. Mix in 2 tablespoons minced thyme. Season with salt and pepper. Transfer to bowl. Sprinkle with fresh thyme leaves. (Can be made 1 day ahead. Cover and chill.)
For vegetables:
Steam potatoes until just tender, about 25 minutes. Transfer to bowl. Cut off stems of artichokes and rub cut surface with cut side of lemon. Cut artichokes lengthwise into quarters and rub cut surfaces with lemon. Cut out choke and rub with lemon. Bring large pot of salted water to boil. Add 1 remaining lemon half and artichokes. Cover and boil until a leaf pulls off easily, about 35 minutes. Drain and cool.
Cook broccoli and cauliflower in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to bowl of cold water. Add green beans to same boiling water and cook until just tender, about 4 minutes. Drain. Rinse with cold water to stop cooking. Drain. (Can be prepared 1 day ahead. Wrap vegetables tightly and refrigerate.)
Arrange all vegetable on large platter. Serve with hummus and pita bread.

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