Ingredients:
Roasted Garlic:
- 1 head garlic
- 1 tablespoon olive oil
Dip:
- 2 15.5-ounce cans white beans, preferably low-sodium, rinsed and drained
- 2 tablespoons roasted garlic
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh lemon juice
- salt and white pepper to taste
- 1/4 cup fresh flat-leaf parsley leaves for garnish
Directions:
Roasting the garlic:
- Preheat the oven to 375 degrees F.
- Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, in a small ovenproof dish and drizzle with the oil. Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake until the garlic is soft and golden brown, another 30 to 40 minutes. If not using immediately, let cool, then store in an airtight container in the refrigerator for up to 5 days.
Dip:
- In a food processor, combine the beans, roasted garlic, oil, and lemon juice and process until smooth. Season with salt and pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
- Transfer to a serving bowl, garnish with the parsley leaves, and serve with vegetables or pita chips.
Yield: 12 servings, 83 calories/serving (1/4 cup)
Spiced Pita Chips
Ingredients:
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 6 whole-wheat pita breads, cut into 8 wedges each
Directions:
- Preheat the oven to 375 degrees F.
- Combine the oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 15 minutes. Let cool completely before serving. They will keep in an airtight container at room temperature for about 3 days.
Yield: 12 servings, 105 calories/serving (4 wedges)
*both recipes from The Food You Crave by Ellie Krieger
No comments:
Post a Comment