#nutritiousappetizer

This tasty and nourishing take on classic hummus is made with sun-dried tomatoes and olives for a clean eating option. It's the ideal dip or spread for a nutritious snack or appetizer because it's loaded with the flavor of sun-dried tomatoes and kalamata olives.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup sun-dried tomatoes, packed in oil, drained. 1/4 cup kalamata olives, pitted. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Fresh parsley, for garnish optional.

Instructions: In a food processor, combine chickpeas, sun-dried tomatoes, kalamata olives, minced garlic, tahini, lemon juice, extra-virgin olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Taste and adjust the seasonings if necessary. You can add more lemon juice, salt, or olive oil to your liking. Transfer the sun-dried tomato and olive hummus to a serving bowl. If desired, garnish with fresh parsley for added freshness and flavor. Serve with fresh vegetables, pita bread, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

This flavorful and creamy hummus made with roasted garlic and white beans is a great option for a nutritious appetizer or as a snack. The white beans give the dish a velvety texture and the roasted garlic adds a rich, slightly sweet flavor. It's a terrific addition to any gathering and sure to please the crowd.

Ingredients: 1 head of garlic. 1 can 15 oz of white beans, drained and rinsed. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon cumin. 1/4 teaspoon paprika. 1/4 teaspoon black pepper. 2 tablespoons water adjust for desired consistency. Fresh parsley for garnish optional.

Instructions: Start by heating the oven to 400F 200C. Take off the top of the garlic head to get to the cloves. Put some olive oil on top, cover with aluminum foil, and roast in the oven for 30 to 35 minutes, until the garlic is soft and smells good. Wait for it to cool down. Put the white beans, tahini, lemon juice, olive oil, salt, cumin, paprika, and black pepper in a food processor. The garlic cloves should be roasted. If you need to, scrape down the sides of the processor as you blend to make the mixture smooth. It's easy to make the right consistency by adding water little by little until you get there. If you think it needs more salt, lemon juice, or spices, taste it and add them. Put the roasted garlic and white bean hummus in a bowl that will be used for serving. Pour some olive oil over it and, if you want, top it with fresh parsley. Spread on pita bread, fresh vegetables, or use as a sandwich spread. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes