Slice of Hummus Appetizer

Fuel an active lifestyle and celebrate National Hummus Day, May 13,  with a  Slice of Hummus.
Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Opinions are my own.

I am forever encouraging individuals to eat more vegetables. Conversations about vegetables often prompt this question to me,  “Are you a vegetarian?”  I am not. My eating   patterns closely align with the  Mediterranean diet.  However, I adapt it to meet my nutritional needs and goals by  consuming more yogurt and milk than the typical Mediterranean diet. There is one part of the plan I  do believe is non-negotiable:  physical activity and enjoying food. It’s why I focus on delicious foods to  fuel an active lifestyle, and today’s post is no exception!

Have you ever asked yourself  one or more of these questions:

• How can I  improve my  overall diet quality?

• How can I better my nutrient intakes?

• How can I lower my  body weight parameters including body mass index and waist circumference?

If so, perhaps you  should consume foods for which there is evidence of an  association with improved  overall diet quality,  better nutrient intakes (including fiber and potassium), and lower body weight parameters including body mass index (BMI ) and waist circumference. One such food happens to be hummus, and I’m going to show you how to bring  this plant based protein  to the table as a  delicious appetizer. Start with Sabra classic hummus spread on a  toasted ancient grain mini naan (cut into quarters). Top with  chopped pistachios and a dried apricot slice. Finish with a drizzle of  honey. Enjoy!

Here are  five reasons, Slice of Hummus Appetizer,  is now my  go to appetizer:

  1. I’m  active and have little time for food prep. This is done in 5 minutes.

2. I  prefer to consume nutrient rich foods, but don’t like to disappoint my friends and family by serving up  something short on taste. No one will ever guess this appetizer is good for you.

3. I  want to eat more veggies and plant based proteins. And if you are wondering, where’s the vegetable  in this? It’s hummus (hummus is made of  chickpeas and is in the vegetable subgroup legumes we all could benefit from eating more of.)

4. This appetizer can be made ahead of time and it’s also easily portable!

5. In the unlikely event there are any leftover  appetizers,   they won’t  be wasted. The Slice of Hummus appetizer  holds over well when refrigerated until the following day, and they work for me as breakfast(yes I did say breakfast)  or a post-exercise recovery snack providing the 3:1 ratio of carbohydrates to protein I follow after a bout of cardio.

Remember to eat your veggies, include physical activity daily, and enjoy nutritious and delicious foods in good company on National Hummus Day and everyday!

 

A Slice of Hummus

by Diane Boyd

Prep Time: 5 minutes

Cook Time: 1 minute

Ingredients (serves 16)

  • 4 mini ancient grain nann
  • 1 10 oz container Sabra Classic Hummus
  • 4 tablespoons chopped pistachios
  • 16 dried apricots
  • 1 teaspoon honey

Instructions

1. Preheat oven to 400 degrees F. Place naan bread on baking sheet and heat for one minute.

2. Cut each mini naan bread into quarters. Place on a serving plate.

3. Spread 1 tablespoon Sabra classic hummus on each piece of naan, sprinkle with crushed pistachios and top with dried apricot.

4. Drizzle with honey. Serve immediately or cover and refrigerate for up to 24 hours.

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Snow White Dip with Winter Crudités

Lite snow white dip and  colder weather veggies are the perfect way to encourage healthy during the holidays and still  spread holiday cheer.
The Recipe Redux  is once again playing their favorite game: Grab a Book and Cook! Members are challenged to pick a beloved cookbook, and turn to any page with combination of the numbers of the out going  year, 2016. Last time we played this game, I picked the trendy book, Plenty. But to today, I’m throwing it back to the eighties with the Frog Commissary Cookbook. Originally published in 1985, this cookbook was way ahead of its’ time, featuring a  multiethnic blend of foods and ingredients including many vegetarian recipes. Thumbing to  page 16 of the book, I found A Few Thoughts on Crudités. Taking my cue from their tips  including let the season be your guide and don’t overlook the the sophistication of an all green-and-white presentation With this inspiration, I’m sharing a lite snow white dip accompanied by winter crudité. If you have visions of sugar plums dancing in you head, now you can also have visions of fennel, broccoli, and cremini mushrooms, oh my!    I figured you were probably busy this week so  I kept this festive appetizer/snack easy to make; you can prepare in only 10 minutes.  ENJOY! Don’t forget to visit the links at the bottom of this post to see what my colleauges are smitten with.

What festive but healthy foods are you preparing this week?

Snow White Dip with Winter Crudités (8 -12 appetizer servings)

by Diane Boyd

Ingredients

    for the dip

    • 1 cup low fat mayonnaise
    • 1/2 cup lite sour cream
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh parsely, chopped
    • 1/4 teaspoon ground course garlic sea salt
    • fennel fronds
    • pomegranate seeds

    for the crudite

    • 1 fennel bulb
    • 8 ounces cremini mushrooms
    • 1 head of broccoli

    Instructions

    for the dip

    Combine all ingredients in a small serving bowl. Stir. Cover and refrigerate until ready to serve. Just before serving garnish with fennel fronds and pomegranate seeds.

    for the veggies

    1. Break broccoli into flowerets. Fill the bottom of a sauce pan with one inch of water. Bring to a boil. Blanch broccoli by adding to pan of boiling water  for 30 seconds. Transfer vegetables to ice water. Allow to cool and drain.

    2. Wipe mushrooms with a damp cloth to clean.

    3. Cut fennel bulb into strips.

    4. Arrange vegetables on a platter and serve with dip.

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