We would like to share with you some delicious and healthy snack recipes. They are easy to make and your whole family will love it.
Vegetarian Baba Ganoush
This is a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This recipe is particularly hummus-like, since it uses some chickpeas for a thicker texture.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
- 1 large eggplant
- 1 can chickpeas, drained (garbanzo beans)
- 3 cloves garlic
- 1/4 cup lemon juice
- 3 tbsp tahini
- dash sea salt
- 1/4 cup olive oil
- 2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.
This recipe for stuffed celery with chick pea and white kidney bean dip is a healthy and spicy snack that is great for parties.
Cut several stalks of celery into 3 inch pieces. Set aside.
Chick Pea and White Kidney Bean Dip
- 15-oz chick peas (aka Garbonzo beans)
- 15-oz white kidney beans (aka Cannellini beans)
- 6-oz can tomato paste
- 6 oz water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 3-4 gloves garlic
- 1 teaspoon sweet dried Basil
- 1/2 teaspoon dried Cilantro leaves
- 1 Jalapeño pepper or hot sauce to taste
This dip can be made in either a blender or food processor.
Open and drain the cans of chick peas and white kidney beans. Empty into the blender container or food processor. Spoon the tomato paste into the blender container. Fill the can with water and swish around or loosen any remaining tomato paste with a spoon and empty into blender container.
Add all the other ingredients into the blender container, cover and run the blender at high speed until smooth. For stuffing into the celery, you will want the dip fairly thick, but it can be easily thinned with water for a more liquid consistency to use as a dip with fresh vegetables or pita slices.
Spread the dip into the cut celery pieces using a flat serving knife and serve on a platter.
- 1 Small or medium acorn squash
- 2 Tablespoons of butter
- 1 Handful of dried cranberries
- 1 Small onion, diced
- 1 Handful of chopped pistachio nuts
- 1 Small round of your favorite brie cheese, sliced into thin wedges
- Salt to taste
Preheat oven to 450F. Using a large, sharp knife halve the squash lengthwise and halve pieces again. Scrape out seeds with a spoon and discard. Place squash piece skin side up in the oven until tender, about 35 to 40 minutes.
In a fry pan add butter and let melt. Add diced onion and cook until translucent, about 3 minutes. Mix dried cranberries and pistachios and stir for another 4 or 5 minutes. Add salt to taste.
Once tender, take squash out from oven and scrape cooked flesh out with a spoon into a baking dish. Cover the squash with brie slices and cranberry mixture. Bake in the oven until the brie is melted over squash.