Mediterranean Hummus Cup
created by: American Dairy Association Mideast
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 50 minutes
Meal Pattern Contribution: 1 oz eq m/ma or 1/4 cup beans/peas/lentils, 1/2 cup other vegetable
Ingredients
Layered herby Greek yogurt, red pepper hummus and crisp diced bell pepper, cucumber, tomato and red onion, brightened with lemon juice. Each 10-oz portion delivers ½ cup vegetable, 1 oz eq m/ma (or ¼ cup legumes) and 10 grams of protein.
Directions
- In a large bowl or container, whisk together yogurt, onion powder, oregano, and garlic powder until thoroughly combined.
CCP: No bare hand contact with ready to eat food. - Refrigerate for a minimum of 3 hours to allow flavors to develop.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - In a separate bowl or container, combine bell pepper, cucumber, tomato, onion, and lemon juice.
- In a 12 oz cup, layer:
- #8 disher yogurt
- #16 disher hummus
- #8 disher veggie mix
CCP: Hold and serve at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Serve one cup per student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
If time allows, cups can be made into 6 layers using a #16 disher yogurt, #30 disher hummus, and a #16 disher vegetables.
ALLERGENS: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 224
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 337 mg
Total Carbohydrates: 21 g
Dietary Fiber: 5 g
Total Sugars: 10 g
Added Sugars: 0 g
Protein: 10 g
