"Table to Soul" blogger, Tiffany Kent, has a knack for making healthy food taste delicious! She stopped by to share her favorite holiday appetizer recipes.
What You’ll Need:
- 3 cups steamed lentils
- 1 ½ cup bruschetta sauce—any brand will do!
- 2 cups assorted grape tomatoes
- 1 minced garlic clove
- 1 cup coarsely chopped kale
- 1 tbsp. EVOO
- 1-2 Tbsp. balsamic vinegar
- Crostini, French bread, or crackers for serving
- ½ cup chopped jicama
- ½ cup chopped green bell pepper
- ½ cup chopped cucumber
- feta cheese
Combine steamed lentils, bruschetta sauce, olive oil, and vinegar. Mix gently in a large bowl.
Chop kale, assorted grape tomatoes and any “Optional” ingredients and combine in a small bowl.
Combine ingredients in both bowls. Mix thoroughly.
Chop crostini or French bread or assemble crackers and spoon mixture onto each slice/piece. Optional: top with feta just before serving. Enjoy!
Spicy Roasted Red Pepper Hummus
What You’ll Need:
- 2 whole red bell peppers
- 1 can of chickpeas (also called garbanzo beans)
- 1/4 cup fresh lemon juice, about one lemon
- ¼ cup tahini
- 1 garlic clove, minced
- 2 Tbsp. EVOO
- ½ tsp. ground cumin
- ½ tsp. cayenne pepper
- 1 tsp. sea salt
- red pepper flakes for serving
Chop red peppers in half. Remove stem and seeds. Place face down on an unprepared baking sheet. Broil red bell peppers for 5-6 minutes. Remove and set aside (peppers will have some black charring on their skin—that’s good!)
When peppers have cooled, remove their skin and chop them into ¼-inch chunks. Place in the bottom of a good blender. Add in remaining ingredients and pulse until everything is thoroughly blended and hummus is created.
Transfer hummus to a bowl and top with pepper flakes or additional chopped red bell peppers. Enjoy!