Table to Soul: Healthy Holiday Appetizers


"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.

You’ll find more delicious recipes and inspiration on her “Table to Soul” blog and on Instagram.

Lentil Bruschetta

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

The Method:

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

The Method:

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!