One More Bite / June 2012 / Thinking Outside the Box

Jun 4, 201202:51 PMOne More Bite

Thinking Outside the Box

Summer is as much a mindset as it is our weather.  Now that it is officially after  Memorial Day all things summer can begin.  Thinking outside the box is both enjoying the outside world we are all so limited to here in the North as it is by taking a traditional party foods and giving it your own signature presentation.  Graduations, pot lucks, and your own backyard get togethers are soon to be upon us.  If you're like me it is all too easy to graze over the buffet, swoop in for just a little bit over and over.  You begin with the best of intentions and before you know it you've blown your diet.  Heathy snacking can be fun, filling and mostly guilt free.  These three hummus dips are colorful and tasty and with an assortment of healthy chips and good veggies you can indulge until your brain catches up to your belly.

 

Kidney Bean Hummus

• 1 pound cooked kidney beans
• 1 cup cooked garbanzo beans
• 4 cloves garlic, minced
• 2 tablespoons tahini
• 1 teaspoon salt (or to taste)
• 3 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil

In the bowl of a food processor fitted with the steel blade, combine the kidney beans, garbanzo beans, garlic, tahini, salt and lemon juice. Pulse a few times. Add the olive oil and puree to a smooth paste. (If it is a little dry, add more olive oil.) Adjust the seasoning to your taste with more salt or lemon juice if desired.

 

Black Bean Hummus

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayene pepper
• 1/4 teaspoon paprika

• 10 Greek olives

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

 

Moroccan Hummus

• 2 cups garbanzo beans (cooked
• 1 tbsp honey
•  3 TBSP lemon juice
• ¼ cup cilantro
• 1 tbsp cumin
•  1 clove garlic
• ½ tsp salt
• ½ tsp cayenne pepper
• ½  cup olive oil

Combine all ingredients in the food processor while placing cilantro and garlic on the bottom; and the beans on top.  This will ensure an even mixture. Process until the batter is smooth.   Add a little more olive oil or water if you want this hummus more smooth.