Hummus and Tzatziki Veggie Platter
"You can create this fresh and filling Mediterranean medley in less than half an hour. Serve the chickpea and cucumber-yogurt dips with vegetables such as carrots and radishes, along with pita bread and olives...."
INGREDIENTS
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1 can (15 ounces) chickpeas, rinsed (reserve 3 tablespoons chickpea liquid)
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1 cucumber, seeded and grated
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2 cloves garlic
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1 tablespoon white wine vinegar
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4 tablespoons fresh lemon juice
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1/4 cup dill, cleaned and chopped
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2 carrots, cut into sticks
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1 bunch radishes, chopped lengthwise
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1 teaspoon ground cumin
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1/2 cup Kalamata olives
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1 tablespoon parsley, cleaned and chopped
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Pita bread, cut into triangles
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16 ounces Greek-style yogurt
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2 Tbsp. extra virgin olive oil, plus more for drizzling
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