When is a dip a healthy lunch? When the dip has low fat protein and good carbs and a pop of color. This dip uses cannellini beans as its base. It’s joined by roasted red pepper out of a jar and a head of roasted garlic. Lemon, rosemary, and a little Kosher salt round out the flavors.
This dip deserves a healthy assortment of dippers and I chose two vegetables that aren’t always chosen first for the team. Â Sugar snap peas are one of my current crushes. I love the crunch and the taste which is a combination of English Peas and Snow Peas.
They were joined by Jicama. 
This crunchy tuber has been around for quite some time and I’ve always been a fan. It has the texture and appearance of a potato, but has a slightly sweet taste that reminds me of cucumber.
This lunch will be lovely out on the deck on a sunny afternoon. A tall glass of iced tea and perhaps a few baked pita chips on the side. Come on Spring!!!
Roasted Red Pepper and Bean Dip
|
|
|
Roasted Red Pepper and Bean Dip
|
Instructions
Combine all the ingredients in the bowl of a processor. Process until smooth.
Taste and add more salt if needed. Chill for at least four hours or overnight. Serve with raw veggie dippers or crackers.
Like this:
Like Loading...
A healthy and delicious snack. Try it for your next party. Your guests will love the flavor and not realize that it’s fiber rich and healthy.
Hummus with Oven Baked Whole Wheat Tortilla chips
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
|
|
|
Hummus with Oven Baked Whole Wheat Tortilla chips
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
|
Instructions
To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 - 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
Like this:
Like Loading...
