Sweet Basil Hummus Spread

I love the combination of chickpeas, lemon, tahini, and garlic. Hummus is a staple in my diet not only because it's delicious, but also because it's versatile, rich, and packed with fiber. Adding fresh basil gives my classic hummus a delicate, sweet flavor and works perfectly with crisp, perfectly roasted veggies.

Ingredients:

1 can Chickpeas, drained and rinsed (reserve the liquid)
2 to 4 tablespoons reserved Chickpea Liquid (start with 2, add more if needed)
2 tablespoons fresh Lemon Juice
2 tablespoons Tahini Paste
1 clove Garlic, peeled and roughly chopped
1/4 teaspoon Kosher Salt
2 tablespoons finely chopped Fresh Basil

Directions:

Using a food processor or emulsion blender, blend all ingredients together except the basil. Blend to desired consistency, adding reserved chickpea liquid as needed. Once blended add basil and blend until just incorporated.

Servings: 5; 1/4 cup hummus per serving 140 calories per serving

Creamy White Bean and Roasted Red Pepper Dip

This wildly flavorful dip is a favorite of mine. I love it as a dip served with chips and crudite, but it is also delicious as a spread on sandwiches or wraps. The cannellini bean base makes it rich in protein and fiber, so it's as healthy as it is delicious.

Ingredients:

1 Red Bell Pepper

1 can Cannellini Beans, drained and rinsed

1 small clove Garlic, roughly chopped

2 to 3 tablespoons fresh Lemon Juice

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Kosher Salt

2 pinches Cayenne Pepper

Directions:
To roast the red bell pepper, place pepper on a sheet pan under the broiler. Keep rotating the pepper until all skin is black and charred. The cooking time changes depending on the oven. When the outisde is blackened and blistering, remove from broiler and place in an air-tight container or paper bag and allow to cool (this makes the skin easier to remove, but when I'm low on patience I use tongs to remove the skin right after it comes out of the broiler).

While the red pepper roasts, add all other ingrdients to the bowl of a food processor (or to a mixing bowl if using an immersion blender). When red pepper is cool, remove skin, seeds, and stem and cut into strips. Add red pepper strips to the other ingredients. Blend until smooth. Refriderate for at least 1 hour prior to serving so that flavors can merry.

Servings: 5 Serving Size: approximately 1/4 cup; 100 calories per serving

Tomato Basil Sauce with Leeks and Mushrooms

Everyone must have a delicious and healthy homemade tomato sauce recipe in their repertoire. For me, this is the perfect one. It's unbelievably flavorful, low in fat and calories, simple, and versatile. The leek and mushroom combination is an incredible addition to the traditional flavors giving this sauce a subtly unique flavor. You can use this sauce on anything from pasta and spaghetti squash to chicken parmesan and lasagna so it's a good idea to always have a batch stashed in your fridge or freezer.

Ingredients:

1 tablespoon Extra Virgin Olive Oil
2 medium Leeks
5 ounces sliced Baby Bella Mushrooms
3 cloves Garlic, minced
1 teaspoon Kosher Salt
1/4 teaspoon Crushed Red Pepper Flake (optional)
2 14-ounce cans Diced Tomatoes (no salt added variety)
1 tablespoon Fresh Thyme Leaves (approx. 2 sprigs)
1 cup packed Basil Leaves
1/4 teaspoon Dried Oregano
2 teaspoons Sugar (preferably sugar in the raw)
Freshly Ground Pepper, to taste

Directions:
Heat olive oil over medium heat in a large skillet, preferably non-stick. Peal away the top layer of leaves and trim the very top of each leeks to remove the tough ends. Slice leeks lengthwise in 1/4 to 1/2 inch disks (should yeild about 1 1/2 cups sliced). Add leeks to the heated oil and cook, stirring occasionally, for about 4 minutes. Add the sliced mushrooms and cook for another 5 minutes. Add salt, red pepper flake, and garlic to pan. Cook, stirring frequently, for 1 minute. Add all remaining ingredients to the leeks and mushrooms. Simmer sauce over medium-low heat for 15 minutes, uncovered. Cover skillet with lid and continue simmering for about 20 minutes.

Servings: 4 Serving Size: 1 cup, 120 calories per serving 

Suggestions:
**Use this sauce in any recipe that calls for marinara or tomato sauce
**For a simple and healthy pasta dish, combine 1 1/2 cup cooked 100% Whole Wheat Pasta, 1 cubed and roasted eggplant, and 2 cups of sauce. Serves 2; 325 calories per serving
**The picture shown also features my Fennel and Parmesan Meatballs!

Tzatziki Dressing (Cucumber Yogurt Sauce)

This Greek style sauce is a flavorful blend of Greek yogurt, cucumber, lemon, and garlic. It is a very versatile recipe that can be used as a salad dressing, a dip for veggies and pita chips, or as a sauce perfect for dipping chicken, lamb or beef. Tzatziki sauce is the star in many of my favorite recipes. I use it as a sauce on my gyro burgers, as a dressing on my Greek salad with roasted eggplant, and drizzled atop my Mediterranean pizza. It is fat free, yet full of flavor. Definitely worth a try.

Ingredients:
1 Cup fat-free Greek Yogurt

1/3 Cup Cucumber

Juice of half a Lemon

1/2 teaspoon grated Garlic

1/4 Teaspoon Kosher Salt
5 to 7 turns freshley Cracked Black Pepper

Directions:
In a small mixing bowl combine yogurt, lemon juice, salt, and Pepper. Grate cucumber and garlic directly into yogurt mixture. Stir dressing until completely combined. For best results, refridgerate for one hour prior to serving so that flavors can fully merry.

Servings: 5 (1/4 cup per serving)
Additional Suggestions:

Fresh herbs are commonly added to Tzatziki Sauce. Try 1 or 2 tablespoons chopped dill, mint, or basil