I’m a snacker. I admit it. The trick is to eat something small, satisfying &, of course, healthy. Also, don’t eat too late. It can cause indigestion & you don’t burn many calories while sleeping. Here’s an MSNBC article I found on that…click here.
I go through snacking phases &, lately, dips have been at the top of the list. This delicious Middle Eastern one is my recent favorite. I read the original recipe in The Vegan Table cookbook (a Christmas gift from my sister-in-law) but altered the original recipe for a couple of reasons. One, I wanted to make it healthier &, two, I almost always alter recipes to make them my own.
- 2 Whole Roasted Red Bell Peppers (fresh or from a jar)
- 3/4 cup Walnuts (raw or toasted)
- 2 Large Whole Garlic Cloves (peeled)
- 1 tbsp Fresh Lemon Juice
- 1 tsp Honey
- 1 tsp Ground Cumin
- 1 tbsp Ground Flax Seeds
- Sea Salt to taste (I use about 2 pinches)
- Red Pepper Flakes (optional)
Combine all ingredients in a food processor & blend until smooth.
Try it & tweak it if you prefer more or less garlic or salt. Refrigerate for an hour before serving. Makes about 1 cup.
*Serve with pita, fresh veggies, chips, or seed crackers.
Happy Friday & Happy Eating!