HUMMUS AND TZATZIKI WITH GRILLED PITA

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HUMMUS AND TZATZIKI WITH GRILLED PITA

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I believe in eating and serving healthy snacks.  When I serve Hummus and Tzatziki to my family and friends, I know I’m offering snacks that are not only delicious, but also good for you too!

Hummus is made with Garbanzo beans and they  contain vitamin A, thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin E and vitamin K. Minerals found in garbanzo beans are calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.

Tzatziki is made with Greek yogurt.  One of the most touted health benefits of Greek yogurt is the probiotics it contains. These beneficial bacteria help promote a healthy gut. Your digestive tract naturally contains lots of different types of bacteria – some good, that help you digest food, and some that are potentially harmful. Eating Greek yogurt helps increase the good bacteria in your gut.

Serve Hummus and Tzatziki with fresh organic veggies for dipping such as celery sticks, broccoli, cauliflower, zucchini, and baby Roma or cherry tomatoes!

Grilled Pita rubbed with a bit of Olive oil then grilled is one of my favorite ways to enjoy this snack. I also serve it as a side dish with grilled fish, beef, and poultry, or even as an appetizer!

Enjoy! 

INGREDIENTS

12 servings

Hummus:

  • 1 (15 oz) can chickpeas drained
  • 2/3 cup extra virgin olive oil
  • 1 teaspoon cumin
  • 1 clove garlic, peeled
  • 1/4 cup tahini
  • 4 tablespoon fresh lemon juice
  • 1/8 teaspoon cayennepepper
  • 1/2 teaspoon salt

DIRECTIONS FOR HUMMUS 

In a food processor, place the chickpeas, 1/3 cup olive oil, cumin, garlic, tahini paste, lemon juice, pepper and salt, and process until smooth. If the mixture is too thin, add an additional 2 tablespoons of olive oil and process until smooth.

Tzatziki 

  • 1 large cucumber
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh mint, finely chopped
  • ¼ cup fresh dill, finely chopped
  • 2 cups Greek yogurt
  • 6 pieces pita bread

DIRECTIONS FOR TZATZIKI

  1. Place cucumber, olive oil, lemon juice, lemon zest, mint, and dill in a bowl and mix well.  Add the Greek yogurt and mix well.
  2. Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.
  3. To grill the pita bread, brush both sides with olive oil. Place on a hot grill pan or use the burner on your stovetop (watch carefully so they don’t burn).  Using a pizza cutter, cut the pita into quarters and serve with the tzatziki.

Let’s cook together, tag me!

T: Cristinacooks 

F: Cristina Ferrare 

I: Cristina Cooks 

P: Cristina Ferrare