Millet Bowl With Stuffed Grape Leaves And Yogurt Hummus Sauce Recipes

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YOGURT-HUMMUS DIP



Yogurt-Hummus Dip image

You know you have hummus and yogurt kicking around in your fridge somewhere, so why not introduce them? This super simple dip is perfect as a dip for veggies of toasted pitas. You can also slather it on a turkey sandwich or serve it with grilled chicken.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield about 2/3 cup

Number Of Ingredients 5

1/3 cup Greek yogurt
1/3 cup hummus
Juice of 1/2 lemon
Kosher salt
A few dashes of hot sauce

Steps:

  • Whisk together the yogurt, hummus, lemon juice, 1/4 teaspoon salt and hot sauce. Refrigerate in an airtight container for up to 3 days.

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE



20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce image

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon

Steps:

  • Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
  • Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
  • Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
  • Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams

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