Garlicky Cucumber Hummus Dip Recipes

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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

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

GARLIC CUCUMBER DIP



Garlic Cucumber Dip image

Creamy and full of fresh flavor, this classic Greek cucumber dip is a great appetizer served with pita bread, crackers or vegetables. This dip is also a must-have accompaniment to marinated lamb chunks cooked on a skewer. -Lisa Stavropoulos, Stouffville, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 9

1 large cucumber
3/4 cup plain yogurt
3/4 cup sour cream
3 tablespoons olive oil
4-1/2 teaspoons minced fresh dill
4-1/2 teaspoons red wine vinegar
3 garlic cloves, minced
1/4 teaspoon salt
Pita bread wedges

Steps:

  • Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

Nutrition Facts : Calories 111 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 93mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

GARLICKY CUCUMBER HUMMUS DIP



Garlicky Cucumber Hummus Dip image

Even folks who say they don't like chickpeas tend to like it in hummus! See for yourself with this creamy, garlicky dip made with crunchy bits of cucumber.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 8

1 can (15-1/2 oz.) chickpeas (garbanzo beans), drained
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. lemon juice
2 cloves garlic, minced
1/4 cup finely chopped cucumbers
1/4 cup loosely packed parsley, finely chopped
2 Tbsp. finely chopped red onions
1/2 tsp. hot pepper sauce

Steps:

  • Process first 4 ingredients in food processor until smooth; spoon into medium bowl.
  • Add remaining ingredients; mix well.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SMOKY GARLIC HUMMUS DIP



Smoky Garlic Hummus Dip image

Smoked paprika, charred scallions and sweet piquillo peppers are tempered by the richness of chickpeas and toasted almonds in this easy yet sophisticated dip that dresses up your typical store-bought hummus. Make it before your guests come and just top it when they arrive. If you can't find piquillo peppers, you can easily use a jar of any roasted red pepper.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons sliced skin-on almonds
1 large bunch scallions, trimmed
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Three 8-ounce containers prepared tahini hummus with garlic
1 teaspoon sweet smoked paprika, plus more for sprinkling
1/4 teaspoon cayenne pepper
One 8-ounce jar piquillo peppers, drained and diced
2 tablespoons chopped parsley leaves
Warm pita, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
  • Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
  • Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.

GARLIC CUCUMBER DIP ( TZATZIKI )



Garlic Cucumber Dip ( Tzatziki ) image

Given to me by my children's grandmother. Those of Greek heritage love this and so will you. This is great served with pita wedges or as a creamy dressing for gyros.

Provided by Dari Donovan

Categories     Spreads

Time 45m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

1 large cucumber, peel and cut lengthwise, remove seeds
3/4 cup plain yogurt
3/4 cup sour cream
3 tablespoons olive oil
4 1/2 teaspoons fresh dill, minced
4 1/2 teaspoons red wine vinegar
3 garlic cloves, minced
1/4 teaspoon salt

Steps:

  • Grate cucumber and squeeze between paper towels several times to remove excess moisture.
  • Place cucumber in a small bowl, stir in yogurt, sour cream, oil, dill, vinegar, garlic, and salt.
  • Mix well.
  • Refirigerate until thoroughly chilled.
  • Garnish with additional minced dill before serving if desired.

Nutrition Facts : Calories 224.5, Fat 20.8, SaturatedFat 8, Cholesterol 24.9, Sodium 191.6, Carbohydrate 7.5, Fiber 0.4, Sugar 3.5, Protein 3.6

CUCUMBER AND HUMMUS BOATS



Cucumber and Hummus Boats image

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. - Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 cup quinoa, rinsed
6 medium cucumbers
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 package (4 ounces) crumbled tomato and basil feta cheese
1/2 cup pitted Greek olives, chopped
1/4 cup lemon juice
3 tablespoons honey
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1 carton (14 ounces) roasted garlic hummus
Minced fresh basil, optional

Steps:

  • Cook quinoa according to package directions. Transfer to a large bowl; cool slightly., Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.

Nutrition Facts : Calories 482 calories, Fat 21g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 1026mg sodium, Carbohydrate 60g carbohydrate (17g sugars, Fiber 11g fiber), Protein 16g protein.

GARLIC HUMMUS



Garlic Hummus image

The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)

Provided by Midwest Maven

Categories     Lunch/Snacks

Time 10m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 9

1 (15 1/2 ounce) can garbanzo beans (drained, but save the liquid)
6 tablespoons water (from the drained can you reserved)
salt and pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
3 -5 tablespoons lemon juice (depending on taste)
1 tablespoon olive oil
3 tablespoons tahini
6 -8 garlic cloves, minced

Steps:

  • Combine all but the last 2 ingredients in a food processor until smooth.
  • Stir in the tahini and garlic.
  • Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!

Nutrition Facts : Calories 156.8, Fat 6.7, SaturatedFat 0.9, Sodium 225.6, Carbohydrate 20.3, Fiber 4.1, Sugar 0.2, Protein 5.2

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