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Hummus & Dips
By Jeff Erb and the National Honey Board
Hummus
Ingredients
- 15 1/2 ounce sprouted garbanzo beans, cooked or 2 cans garbanzo beans, drained and rinsed.
- 1/2 cup tahini (sesame seed paste)
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- Dash cayenne pepper
- 1 Tablespoon fresh parsley, chopped
Directions
- Combine all ingredients, except parsley, in a food processor.
- Process until smooth.
- Place in a bowl and stir in parsley.
- Serve with pita bread, crackers, or toasted tortillas.
- Makes 2 1/2 cups.
Red Pepper & Eggplant Dip
Ingredients
- 2 medium eggplants, cut in half lengthwise
- 2 large red bell pepper, cut in half, seeded
- 5 Tablespoons olive oil
- 4 large garlic cloves, minced
- 3 Tablespoons lemon juice
- 1 small fresh Jalapeno pepper, seeded, membrane removed and minced
- 1 Tablespoon honey
- Salt and pepper to taste
- Pita bread
Directions
- Preheat oven to 400°.
- Lightly brush eggplant and bell pepper with 1 Tablespoon of olive oil.
- Place in a baking pan.
- Bake approximately 30 minutes turning vegetables occasionally, until eggplant is very soft.
- Remove from oven.
- Cool.
- Peel peppers and eggplant.
- Place in a food processor with remaining ingredients, including 4 tablespoons olive oil.
- Pulse, until well combined.
- Season with salt and pepper to taste.
- Refrigerate.
- When ready to serve cut pitas in quarters.
- Fold open.
- Brush lightly with oil.
- Toast under broiler, until just golden.
- Serve with eggplant dip.
Fruit Dip
Ingredients
- pint (16 oz.) low-fat plain yogurt
- 1/4 cup honey
- 2 Tablespoons orange juice
- 1/2 teaspoon grated orange peel
- Assorted fruits, for dipping
Directions
- Combine yogurt in a small bowl with honey, orange juice and orange peel
- Mix well.
- Serve with sliced fruit.
- Makes 2-1/4 cups
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