Robin's Healthy Take: Three Party Dips
With brand new TV programming and sports playoffs galore, January is clearly finger-food time. This week, I’m featuring three of my favorite TV snacks. I love hummus, but I prefer it MY way, made with white beans instead of chickpeas. It’s creamier, higher in protein and fiber and lower in fat. An equal amount of traditional hummus has 95 calories (about the same as mine), but less than 2 grams of protein (mine has 5), less than 2 grams of fiber (mine has 5) and 6 grams of fat (mine has less than 3 grams). For the roasted red pepper dip, I added three cheeses: light cream cheese, pepper jack and Parmesan, and then I baked it in the oven to make it gooey and warm. It’s a knock-out for friends and family. The tapenade is a traditional olive dip/spread livened up with fresh parsley, bright lemon and the distinct flavor of anchovies (the anchovies don’t overpower the dip because they balance nicely with the two olive varieties and capers). Serve these at your next cocktail party, football tailgate or book club meeting, or spread any of them on bread, tortillas or inside pita pockets for a killer sandwich or wrap!
Serve with whole wheat pita wedges and fresh vegetables (sliced carrots, zucchini, celery, cherry tomatoes).
2 (15-ounce) cans white beans (Great Northern or cannellini), rinsed and drained
In a food processor, combine beans, tahini, lemon juice, garlic and cumin. Puree until smooth. Season to taste with salt and pepper. Spoon humus into a bowl and top with cilantro.
Serve with baked tortilla chips, toasted bread and/or crackers.
Preheat oven to 350 degrees. In a food processor, combine all ingredients but the parmesan cheese. Puree until smooth. Transfer red pepper mixture to a shallow baking dish and top with parmesan cheese. Bake 20-25 minutes, until golden brown and bubbly.
Serve with whole grain crackers, toasted bread crackers or toasted whole wheat pita triangles.
Combine all ingredients in a food processor and puree until almost smooth.