View recipes for the following healthy appetizers:
- Healthy Hummus
- Heart With Soul Deviled Eggs
- Power Up Channa
- Push It To The Maximum Pita Chips
- Vibrant Veggie Dip
This middle eastern dip uses protein-packed chick peas as its base to make a smooth garlicky spread that’s perfect to enjoy with homemade pita chips or pita bread.
|1-19oz||chick peas, rinsed & drained||540mL||♦ In food processor, with knife blade attached, blend all ingredients except parsley and paprika.
♦ Cover and refrigerate for at least 1 hour.
♦ To serve, spoon Hummus onto platter or bowl and sprinkle with parsley and paprika.
|1 tbsp||sesame seeds||15mL|
|1⁄4 cup||fresh lemon juice||50mL|
|1/2 tsp||ground cumin||2mL|
|1⁄4 tsp||black pepper||1mL|
|1 tbsp||minced garlic||15mL|
|1 tsp||dried parsley||5mL|
|1⁄4 tsp||paprika||1mL Makes 2 cups (2 tbsp per serving)|
Heart With Soul Deviled Eggs
Unlike the old-style Deviled Eggs which are high in fat and calories, our version uses fat-free whipped dressing and sour cream to make these Deviled Eggs anything but sinful .
|8||hard-boiled eggs||8||♦ Remove shells from eggs .Halve eggs lengthwise, remove and discard yolks .
♦ In a small bowl, dissolve sugar in vinegar .
♦ In bowl of a food processor or blender, combine chick peas, sugar mixture, whipped dressing, sour cream, mustard, pepper and garlic . Blend until smooth .
♦ Fill a fluted pastry bag with chick pea mixture and pipe into egg-white halves or use a teaspoon .
♦ Add onion bits and sprinkle with paprika .
♦ Refrigerate for at least 1 hour before serving
|1-19oz||chick peas, rinsed & drained||540mL|
|2 tbsp||fat-free whipped dressing||25mL|
|2 tbsp||fat-free sour cream||25mL|
|2 tbsp||yellow mustard||25mL|
|1⁄4 tsp||black pepper||1mL|
|2 tbsp||finely chopped green onion||25mL|
|1 tsp||minced garlic paprika||5mL|
Power Up Channa
Channa, it’s a true power-packed snack or appetizer that’s low in fat and full of nutrients . Serve with pita bread, rice or baked corn chips .
|1 tsp||vegetable oil||5mL||♦ In an electric skillet at medium heat, sauté onions, garlic, salt, cumin seed in oil, until onionsare transparent .
♦ Add green onions, tomato paste, tomatoes (mash tomatoes), coriander, garam masala, chili and turmeric powder .
♦ Stir then add chick peas, water, tomato juice, soya sauce and black pepper .Combine well and simmer for 5 minutes
|1 tsp||cumin seeds||5mL|
|2 tsp||minced garlic||10mL|
|2 green||onions, chopped||2|
|1 cup||tomato juice or reserve||250mL|
|1 tbsp||tomato paste||15mL|
|1 tbsp||light soya sauce||15mL|
|1-19oz||can chick peas||540mL|
|1⁄2 tsp||black pepper||2mL|
|1 tsp||garam masala||5mL|
|1⁄2 tsp||hot chili powder||2mL|
Push It To The Maximum Pita Chips
We traded in the fat and calories of deep-fried tortilla chips for these healthier ones . These chips can be made ahead of time and store in an airtight container to later serve with salsa, soup or salad .
4 large whole wheat pitas fat-free Italian dressing
4 Makes 64 chips (8 chips per serving)
♦ Preheat oven at 400°F (200°C) .
♦ Split pitas in half and brush on dressing .
♦ Cut each pita into 8 wedges .
♦ Arrange on a nonstick baking sheet .
♦ Bake for 5 minutes or until the pitas are crisp
Vibrant Veggie Dip
You bet dips can be healthy . Check out ours when you want to serve a vegetable tray to your guests . C’mon in .The dip’s just fine
|2 cups||fat-free sour cream||500mL||♦ Combine all ingredients .
♦ Cover and refrigerate for 2 hours before serving
|1⁄2 cup||processed light cheese||125mL|
|2 tbsp||lemon & herb seasoning||25mL|
|1⁄4 chopped||green pepper||1/4|
|1⁄4 chopped||red pepper||1⁄4|
|1⁄2 cup||finely chopped celery||125mL|
Makes 3 cups (1 tbsp per serving)