Dips that doesn’t go on your Hips!

Dips with veggies and baked lentil chips are a healthy and pretty party food that is not only filling but also incredibly delicious. I came up with this Mediterranean and Indian fusion recipe. Indian style yogurt dip and spinach-cilantro hummus taste scrumptious with baked lentil chips and finely striped cucumber and carrots. Here is the recipe for spinach cilantro hummus

Below is my recipe to make Indian style yogurt dip that pairs well with Mediterranean style spinach cilantro hummus.

INGREDIENTS

Yogurt Dip Ingredients

  • One and half cup plain Greek yogurt or hung yogurt.
    (I prefer Green Mountain Creamery’s 2% or full fat plain greek yogurt. It’s available in Sprouts and Costco.)
  • 1/2 tsp cumin powder.
  • 1/2 green or red chili (optional.)
  • One small tomato.
  • One Persian cucumber.
  • 2 tsp sugar.
    (I used organic crystal Indian sugar.)
  • Salt as per your taste.
  • One cup spinach cilantro hummus. ( Click here for that recipe)
  • One small carrot.
  • One Persian cucumber.
  • 16-18 baked lentil chips, as shown in picture #4.
    (I used Saffron road’s baked lentil chips that are easily available in Whole Foods. You can pick lentil or pita chips of your choice .)

RECIPE

  • Pour the hung or Greek yogurt in a bowl.
  • Add cumin powder, sugar, and salt in the bowl. Mix well and whisk the yogurt until you get the smooth consistency.
  • Refrigerate the whisked yogurt.
  • Meanwhile, peel and finely chop a Persian cucumber.
  • Cut the chili into fine pieces; (This is an optional step if you prefer a non-spicy version of dip. I used a chili which is not very hot but if you prefer spicy dip you can put Thai chilis.)
  • Finely chop one tomato, I prefer to discard the seeds of the tomatoes while preparing this dip.
  • Combine finely chopped cucumber and tomatoes in the yogurt.
  • Mix well. The Indian style yogurt dip is ready, as shown in the following picture.
  • Peel and cut the carrot into fine strips. Cut a cucumber into beautiful vertical pieces.
  • Take four small jars, remove the lids, and scoop in the hummus and the yogurt dip.
  • Add cucumber and carrot toppings in two jars and baked chips in the remaining two jars, as shown in picture #5.
  • Enjoy the delicious and pretty snacks.

I found that roasted red bell pepper hummus, cilantro-coconut chutney in yogurt, baked pita chips, and cut veggies is another tasty variation.

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