Tuesday, July 09, 2019

Hummus Veggie Dip


Last week, for our 4th of July barbecue, I decided to make a hummus dip as an appetizer.

You know how it is, you start the grill, things take time to heat up, food takes time to cook, so you gotta have some appetizers that people can munch on while chatting and drinking and so on.

I wanted something different, and since we are all fans of hummus, I thought it would be a good dip to serve, hoping that everyone would enjoy it.  That they did.

I got some requests for the recipe and my husband's cousin even said it was the best thing she had ever had.  Awesome!!!

There's nothing really to this recipe, if you can even call it that.  Basically you can use whatever veggies you have on hand or whatever your family prefers.  If you don't like tomatoes, leave them out, if you love spinach, throw that in.  You get the picture right?

So let me tell you how to make a super easy and delicious dip for your next get together.

Hummus Veggie Dip
1/4 cup serving:  88 calories

1 large package of plain hummus (you can make your own as well)
Olive oil
Chopped Garlic
Sliced olives
Cilantro and Parsley
Parmesan cheese

Optional: You can add tomatoes, cucumber, peppers, chopped onion, spinach, whatever you wish

In a casserole dish, spread the hummus dip evenly on the bottom. Drizzle on some olive oil on top and then start adding your veggies. I actually used a roasted red pepper hummus for this dip which was delicious.

I added chopped garlic, sliced olives, chopped zucchini, cilantro and parsley and then topped it with a little parmesan cheese.

Bake at 350 for 15 to 20 minutes or until veggies are cooked. Serve with tortilla chips, veggies or crackers.

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