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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
Italian
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250 mL 1 cup store-bought hummus, original
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10–12 cherry tomatoes, quartered
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60 mL 1/4 cup sundried tomatoes, chopped
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1/2 ball mozzarella di buffala cheese, cubed
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To taste salt, pepper, and fresh basil leaves
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45 mL 3 tbsp. olive oil
Greek
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250 mL 1 cup store-bought hummus, original
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60 mL 1/4 cup tomatoes, seeded and cubed
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60 mL 1/4 cup cucumber, finely diced
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60 mL 1/4 cup Lebanese cucumbers, sliced
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45 mL 3 tbsp. black olives, pitted and sliced
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45 mL 3 tbsp. feta, crumbled
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30 mL 2 tbsp. red onion, chopped
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To taste salt, pepper, and dried oregano
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45 mL 3 tbsp. olive oil
Mexican
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250 mL 1 cup store-bought hummus, original
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60 mL 1/4 cup corn niblets
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60 mL 1/4 cup black beans, small
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30 mL 2 tbsp. red onion, finely diced
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125 mL 1/2 cup coloured peppers, cut into fine strips
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45 mL 3 tbsp. sour cream
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45 mL 3 tbsp. salsa
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To taste salt, pepper, and chili spices
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Directions
- Divide hummus into two bowls or plates. Top with garnishes. Season and garnish with a drizzle of olive oil.
- Serve with fresh bread, tortilla chips, or pita bread.
Chef’s secret
- This dip meal is a real crowd pleaser. The blend of creamy, crunchy and tender textures is just perfect.
- Add your favourite ingredients as garnish for an entirely new take!
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