Heathly appetizers don't have to be dull or plain. Try zesty potato skins or spicy hummus that will make you hum.
Zesty Stuffed Potato Skins
8 medium-sized baking potatoes, baked and cooled
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. black pepper
1 cup cottage cheese, undrained (8 ounces)
1/2 tsp. grated lime rind
1-1/2 tablespoons fresh lime juice
1/4 tsp. chili powder
Vegetable oil spray
1 Tsp. dried chives (optional)
Preheat oven to 450 Degrees.
Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut skins into quarters. Lightly spray inside and outside of skins with vegetable oil spray. Save rest of potato for lunch or dinner.
Combine garlic powder, chili powder, cumin, and pepper in a small bowl and sprinkle mixture* evenly on insides of potatoes. Place skins, skin side down, on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned.
Combine remaining ingredients in a blender or food processor. Process until smooth.
Divide mixture and spoon about on top of each potato skin. Sprinkle dried chives over potatoes.
Serves 8 or (16 if an appetizer.)
* I have old flea market salt shaker that I use for this kind of thing. Just put mixture in shaker then sprinkle over potatoes.
Hummus is healthy, delicious and filling.
19-ounce can chick-peas, rinsed and drained
1/2 cup fresh lemon juice (about 3 medium lemons)
1/4 cup tahini*
1/4 cup water
2 cloves garlic or 1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon ground cumin, or to taste
1/4 teaspoon salt
1/8 teaspoon cayenne
1/4 cup water
1/2 cup finely chopped fresh parsley
Pepper to taste
In a blender or food processor, combine chick-peas, lemon juice, tahini, water, garlic, oil, cumin, salt, cayenne, and pepper. Process, scraping sides occasionally, until mixture is a smooth paste. If mixture is too thick, add more water, a few drops at a time. Stir in parsley.
Serve on pita triangles, plain or toasted.
Makes about 8 servings.
*Tahini: You can find tahini, a sesame seed paste, in health food stores and some supermarkets. If you prefer, you can make your own by blending 1 cup of
toasted sesame seeds, 2 tablespoon water, 2 tablespoon fresh lemon juice, and a teaspoon of vegetable oil. Put in blender until smooth.
*Stuff hummus in celery stalks or in scooped out plum tomatoes.