Here are some ideas from the Mediterranean Diet Cookbook for Dummies.
Hummus with baked pita chips
Two 14.5-ounce cans chickpeas
Juice of 2 lemons
2 cloves garlic
1/4 tablespoon olive oil
1/4 cup tahini paste
1/2 teaspoon salt
Pinch of cayenne pepper
Drain the chickpeas and reserve 1/4 to 1/2 cup of the liquid. Place the chickpeas in a food processor and puree until smooth.
Add the remaining ingredients and blend until the mixture is creamy. If necessary, add the liquid reserved from the canned chickpeas to create desired creaminess. Transfer the hummus to a bowl and serve.
Serve with Toasted Pita Chips or fresh vegetables such as carrots.
Tahini paste is paste made from ground sesame seeds. It is a major component in Hummus and other Middle Eastern dishes. You can find tahini paste at most grocery stores or specialty stores near the cooking oils or possibly in the ethnic sections of the store. If you can’t find it in your store, look for it online at www.amazon.com.
Store hummus in a glass container in the refrigerator for up to a week. Cover the surface with a thin layer of olive oil, allowing mixture to be stored in the refrigerator for 1 week.
Bell Pepper Nachos
1/2 red bell pepper, cut into tortilla chip sizes
1/2 orange bell pepper, cut into tortilla chip sizes
1/2 yellow bell pepper, cut into tortilla chip sizes
1 cup refried beans or black beans
1 cup Monterey Jack cheese, shredded
Nonfat Greek Yogurt & Guacamole for garnish
1. Preheat your oven broiler.
2. Place the bell peppers in a single layer (can slightly overlap) on a baking sheet. Evenly distribute beans and then sprinkle with the cheese.
3. Place the dish in the oven and broil about 4 inches from the heat for 4 minutes.
4. Serve immediately garnished with dollops of nonfat Greek yogurt and guacamole.
Creamy Yogurt Spinach Dip:
1 10oz frozen package spinach, defrosted and squeeze until dry
1 1/2 cup yogurt
1 cup lowfat mayo
1 pkg knorr vegetable soup mix
1 can waterchestnuts finely chopped
3 green onions finely chopped
Mix, rest and serve!