22 Sep

Baba Ganoush Tahini

Baba Ganoush Tahini

Ingredients

1 Eggplant
1 Lemon, juiced
8 oz Plain Yogurt
1 Teaspoon Garlic, minced
1/2 Cup Tahini Sauce
Water

Instructions:

Juice the lemon and set aside.

Preheat the oven to 350 F.

Slice the eggplant into rounds, leaving the skin intact, then place in a greased baking dish and bake for 30 minutes or until soft.

Remove from heat, cool and peel. Roughly chop and add to a food processor with the garlic, 1/2 of the lemon juice, yogurt, salt and pepper. Pulse until smooth.

Add in the tahini sauce, salt and pepper to taste, remaining lemon juice and about one tablespoon of water. Pulse until combined.

Serve with pita chips and enjoy!

01 Jul

Green Goddess Dip with Vegetables and Homemade Pita Chips

The best thing about this crowd-pleasing platter is that you can offer up whatever is fresh in your garden or from the farmers’ market.

Serves: 20

Ingredients
3 6-inch whole-wheat pitas
2 tsp canola oil
cumin
chili powder
kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt or plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas, radish, scallions)

Directions
1. Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt–all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.
2. Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.
3. To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.