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Menna Abu Zahrahas quoted7 months ago
SUN-DRIED TOMATO HUMMUS

Sun-dried tomatoes and herbs embellish this Mediterranean favorite.

8 servings (about ¼ cup each)

1 can (15 ounces) chick peas, rinsed, drained

⅓ cup fat-free yogurt

2–3 tablespoons tahini (sesame seed paste)

3 cloves garlic

4 sun-dried tomato halves (not in oil), finely chopped

1 teaspoon each: dried oregano and mint leaves

2–3 teaspoons lemon juice

Salt and white pepper, to taste

Dippers: pita breads, cut into wedges, or Pita Chips (see p. 574)
Menna Abu Zahrahas quoted7 months ago
ROASTED GARLIC AND HERB CANNELLINI DIP

Another good-for-you dip that tastes terrific! Italian cannellini beans are white kidney beans that are similar in flavor and appearance to navy or Great Northern beans.

6 servings (about ¼ cup each)

1 can (15 ounces) cannellini or Great Northern beans, rinsed, drained

1 teaspoon minced roasted garlic

1 tablespoon each: olive oil, prepared horseradish

2 tablespoons minced chives

½ teaspoon each: dried oregano and basil leaves

2–3 drops hot pepper sauce

2–3 teaspoons lemon juice

Salt and white pepper, to taste
Menna Abu Zahrahas quoted7 months ago
PINTO BEAN AND AVOCADO DIP

Avocado and tomato brighten this well-flavored bean dip. Increase the amount of jalapeño chili if you dare!

12 servings (about 2 tablespoons each)

1 can (15 ounces) pinto beans, rinsed, drained

¾ cup finely chopped onion

2 cloves garlic, minced

½ jalapeño chili, minced

3 tablespoons finely chopped cilantro

1 large tomato, chopped

½ medium avocado, chopped

Salt and pepper, to taste

Baked tortilla chips
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