Hummus Recipe: 2 cans garbanzo beans (chickpeas), drained, ½ cup tahini ½ cup extra virgin olive oil juice of two lemons ½ bunch cilantro ½ cucumber, peeled and cubed a dash of pickle juice 1 tsp. garlic powder ½ tsp salt and paprika
Transform zucchini slices into oven-baked chips for a fun way to eat your veggies. Have the kids help dredge zucchini in breadcrumbs and watch them crisp up in a hot oven. Serve as a side dish or dip in marinara sauce for fun party food.
Buffalo Chicken Cups 12 oz of cooked chicken, diced 3 oz of blue cheese, crumbled ¼ cup of wing sauce (mild or hot, according to taste) ½ cup of cream cheese, softened 24 wonton wrappers (found in the refrigerated section of your store) Cupcake Pan
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration. Please double the recipe: 8 oz cream cheese 1 cup walnuts coarse salt and ground pepper 8 oz cold crumbled blue cheese
Hummus is traditionally enriched with copious amounts of olive oil and sesame paste. In this version the amount of fat is drastically reduced; be sure to use high-quality olive oil and tahini for the best flavor.