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

Baked Caprese Stuffed Zucchini

My dad recently visited me in NYC, and we had an absolute blast eating our way through the city. One of my favorite dishes was the Caprese Salad from an Upper East Side Italian restaurant. It was the best Caprese Salad I have ever had and inspired me to come up with a unique twist on this simply delcicious first course. I use zucchini "boats" as the bed for a simple tomato-basil salad and then throw them in the oven to develop the fresh flavors even further. The whole dish is then topped with melty mozzarella. Sound good? I promise you will not be disappointed.  

Ingredients:

2 large Zucchini
1 1/2 tsp Kosher Salt, divided
1 1/2 pints Grape Tomatoes, each tomato quartered
1 cup packed Basil Leaves, finely chopped
3 tablespoons Balsamic Vinegar
1/4 cup plus 1 tablespoon (4 tablespoons) grated Parmesan Cheese
2 ounces Mozzarella Cheese, grated

Directions:

Preaheat oven to 400 degrees.
Fill a large pot with water and bring to a rolling boil. Add the whole zucchinis to boiling water and cook for 2 to 3 minutes. Drain immediately and cut each zucchini lengthwise. Using a spoon, carefully scoop out the inside of each zucchini to form a boat shape. Be sure not to scoop to far and pierce the skin. Sprinkle each zucchini boat with 1/8 teaspoon of salt and transfer to a baking sheet.

In a mixing bowl combine the quartered grape tomatoes, remaining teaspoon of salt, basil, balsamic vinegar, and grated Parmesan. Mix until well combined. Fill each zucchini boat with a quarter of the tomato-basil mixture. place the boats close together. I ball up 2 pieces of aluminum foil and place on either side to be sure the boats don't fall over when baking. Bake for 15 minutes. Remove from oven and top each boat with 1/2 ounce of Mozzarella. Continue baking for 10 to 15 more minutes. Remove from oven and allow to cool slightly before serving.

Servings: 4 Serving Size: 1 stuffed and cheese topped zucchini boat; 120 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