Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Hummus Dip with Summer Vegetables
Serving Amount
Ingredients
1 olive oil
1 red wine vinegar
1 tsp dried oregano
2 tbsp fresh parsley, chopped
Salt and pepper to taste
1⁄2 cup cherry tomatoes, quartered
1⁄2 cup English cucumber, diced
2 stalks green onion
1 bell pepper, diced
2 cup hummus, homemade or store-bought
Instructions
Step 1
In a medium bowl, add olive oil, red wine vinegar, oregano and parsley along with salt and pepper to taste. Once well combined, add fresh veggies and toss. Allow mixture to sit in mixture for 5 minutes, then toss again.
Step 2
In a wide bowl, spread hummus, creating a ridge along the edge. Pour vegetable mixture on top. Serve with pita or additional vegetables.
