Heart Healthy Appetizers
February 1, 2024Servings: 6
Ingredients
1 clove garlic, smashed and peeled
1 15-ounce can chickpeas, rinsed
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon tahini (see Note)
½ teaspoon salt
Directions
With the motor running, drop garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced. Scrape down the sides of the workbowl and add chickpeas, lemon juice, oil, tahini and salt. Process until completely smooth, stopping to scrape down the sides as necessary, 1 to 2 minutes.
Tips
Make Ahead Tip: Cover and refrigerate for up to 5 days.
Note: Tahini is a thick paste of ground sesame seeds. Look for it at large supermarkets in the Middle Eastern section or near other nut butters.
Nutrition Facts (per serving)
144 Calories,9g Fat,13g Carbs, 3g Protein
Chili-Cheese Nachos
Servings: 8
Ingredients
1 pound lean ground beef
¾ cup finely chopped white onion
½ cup finely chopped red bell pepper
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 (14 ounce) can diced tomatoes
¼ cup water
8 ounces tortilla chips
2 cups shredded cheese, such as Cheddar or pepper Jack
Directions
Preheat oven to 350 degrees F.
Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
Tips
To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
384 Calories, 22g Fat, 25g Carbs, 21g Protein