Crushed Tahini SNACK

Crushed Tahini SNACK

Ingredients:
1 clove garlic, crushed
2 tablespoons tahini
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
¾ teaspoon sea salt
1 can (15 ounces) chickpeas, rinsed and drained

Directions:
1–2 tablespoons water (optional)
Carrot and celery sticks, sliced bell peppers, sliced cucumbers, romaine lettuce leaves, and other vegetables of your
choosing
In a food processor, combine the garlic, tahini, lime juice, oil, and salt. Process for 30 seconds. Scrape
the mixture from the sides of the food processor. Add half of the chickpeas and process for 1 minute.
Scrape the mixture from the sides and add the remaining chickpeas. If you prefer a thinner
consistency, add the water as needed and blend well. Transfer the hummus to a bowl and serve with
fresh vegetables. Cover and refrigerate any leftover hummus for up to 3days.
Makes 3 servings (approximately 1½ cups)
Cherry Tomato Bruschetta
When making bruschetta, an Italian antipasto of grilled bread topped with tomatoes, I like to
use a variety of cherry tomatoes. Cherry tomatoes come in a rainbow of colors—from bright
yellow to deep gold, from pale pink to fire engine red, from lime to avocado green.
TOTAL TIME: 45 MINUTES