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Savory Yogurt Parfaits

Jennifer BravoComment
Savory Yogurt Parfaits
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Savory Yogurt Parfaits... wait what? 

Sounds kind of funny, doesn't it? Well, I can promise you will not be laughing when you try this amazing creation. The layers consist of tahini flavored yogurt, beet hummus, roasted chickpeas, raw cucumbers, and last but certainly not least, salty roasted dates and walnuts. It may sound like a lot of components, but each part is simple to prepare and can be enjoyed as accompaniments to many different dishes or by itself as a snack... a total meal prep win.

Some suggestions to get you more comfortable with this dish before you get started.. 

For the tahini yogurt. Depending on the freshness of your tahini, you may need to add more or less than I did below. Tahini is a surprisingly strong flavor so it's best to add it to the yogurt in small increments and to taste as you go. Remember, we're balancing flavors from many different layers in the parfait to work together in one bite. The tahini yogurt is supposed to be the most savory layer. 

For the beet hummus. I encourage you to make your own hummus. Yes you could buy it as a shortcut, but to make it yourself is shockingly easy and much more tasty than store bought. If you're looking for a shortcut, take it with the beets. I buy the marinated kind from the refrigerated produce section to save myself a big step. I also like that the store bought beets are marinated in vinegar. It adds a good dimension to the overall flavor. If you are roasting beets yourself you may want to add a little bit of vinegar or more lemon to the hummus to get that depth that you may lose. As always, when making the hummus, start small and add more as you need to. 

For the chickpeas. Go low and slow my friend. Chickpeas take forever if you want to store them overnight. This is because the centers need time to fully dry out in the oven without burning the exteriors. If your plan is to eat them once, go ahead and roast at a high temp. 

For the cucumber. Well, it doesn't have to be cucumber. I like the freshness that it adds to the parfait, but give raw bell peppers a go. Another option is to make it a salad on top of crisp romaine, or individual bites on endive leaves  (that would be a cool party appetizer!). The point is to balance everything with the fresh and juicy crunch that raw veggies provide. 

For the salty roasted dates and walnuts. In my opinion this mixture is the component that ties it all together. It's crunchy, chewy, sweet, and salty. I could eat 'em as a snack by the handful. Ways to get creative would be to swap out dates for dried apricots or golden raisins. We're simply looking for the texture and flavor of any soft dried fruit. For the nuts, I personally think walnuts are the best choice for this dish. That's because we're getting a strong crunch from the chickpeas, and anything harder than walnuts, like say almonds, would be too intense. Honestly though the world is your oyster. If you've got pine nuts or pistachios on hand, use 'em my friend! And don't you dare skip the salt or oil. Trust me, they're healthy and make this dish. Don't fear them. 

Dippers. I devoured this dish with pita chips and carrot sticks. But a fork would work just fine.

I can't wait to hear what you think!

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Tahini Yogurt
Ingredients
  • 1 cup greek style yogurt
  • 2 cups tahini
  • 1/2 tsp salt
  • 1/2 tbsp lemon juice
Instructions
1. Combine ingredients in a bowl. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 1 cup
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Beet Hummus
Search the Bravo! Jenny recipe archive for a roasted garlic recipe.
Ingredients
  • 2 cloves roasted garlic
  • 2 tbsp tahini
  • 1 can chickpeas
  • 1 can white beans
  • 1/2 tsp freshly ground pepper
  • 1 tsp salt
  • 1 tsp cumin, ground
  • 6 1/2 oz marinated or roasted beets
  • 1/2 tbsp lemon juice
  • olive oil
Instructions
1. Drain and rinse beans in a fine mesh strainer until bubbles disappear.
2. Combine ingredients together in a food processor. Add olive oil while blending until you reach a very smooth texture. You should not be able to see any bean or beet chunks.
3. Taste and add any more salt or lemon that may be needed. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 3 cups
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Salty Roasted Dates & Walnuts
Ingredients
  • 4 oz dates, chopped
  • 1/2 cup walnuts, chopped
  • 1 tsp avocado oil
  • pinch of salt
Instructions
1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper. Drizzle walnuts and dates with avocado oil and a pinch of salt. 2. Roast in oven for 10-12 minutes. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 1 cup
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Roasted Chickpeas
If you are preparing the chickpeas the day of, you can increase the heat to 400 and roast for 20-30 minutes.
Ingredients
  • 1 can chickpeas
  • 1 tbsp avocado oil
  • 1/2 tsp salt
Instructions
1. Preheat the oven to 300 degrees. 2. Rinse and drain the chickpeas. Then, pat dry with a paper towel. If you have time, leave them to air dry for a few minutes. The chickpeas should look matte and feel dry to the touch. 3. Spread the dry chickpeas out in an even layer on the baking sheet. Drizzle with avocado oil and sprinkle of salt. Toss the chickpeas with your hands to ensure they are evenly coated with oil and salt. 4. Roast the chickpeas in the oven for 4 hours stirring or shaking the pan occasionally. The chickpeas are done when golden brown, crispy on the outside, and dry on the inside.
Details
Prep time: Cook time: Total time: Yield: 1 cup