Gridiron Grub Week #2: Mediterranean Munchies

Sometimes you just get tired of the same old salsa and chips. You can mix it up and still have great munchies. Here are a few recipes and tips for setting out a Mediterranean themed brunch.

Hummus Recipe (chickpea dip)
1 can of chickpeas, drained and rinsed
1 clove of garlic
2 tbsp tahini paste (available in most grocery stores)
1/4 c. of lemon juice (juice from about 2 lemons)
about 1/4 c. of water (more or less to make a good consistency for dipping)
salt and white pepper to taste

Put all ingredients in a blender or food processor and blend for several minutes until completely pureed. Chill for at least 1/2 hour before serving.

Baba Ganouj Recipe (eggplant dip)
1 medium eggplant
Juice of ½ lemon
2 tbsp tahini paste
3 tablespoons fat free yogurt or ff sour cream
4 garlic cloves
½ tsp. chili pepper
1 tsp. tarragon
Salt and pepper to taste

Preheat oven to 375 degrees. Cut eggplant lengthwise and brush cut side lightly with 1 tbsp. of olive oil. Place cut side down on a baking dish or baking sheet and bake for 30 minutes. At the same time, put 4 garlic cloves in 1 tbsp. of oil in a covered baking cup. Roast garlic in the same oven as the eggplant for 45 minutes. Scoop out eggplant from the skin and put in food processor along with the roasted garlic and olive oil, yogurt, chili pepper, tarragon, salt and pepper. Process until smooth. Chill for 90 minutes.

By taking it easy on the tahini in these two recipes, you end up keeping the nice mediterranean flavor but without the extra calories and fat. If you eliminate it all together, you won't get the same flavor, but I do it sometimes and it is still good.

Items to assemble to complete your Mediterranean Platter
Pita bread or flat bread cut into bite sized dipping pieces

veggies for dipping like baby carrots, celery, cherry tomatoes, julienned squash, broccoli florets, cauliflower florets

kalamata olives

other fun items to serve - sun dried tomatoes, feta cheese crumbles, stuffed grape leaves

*k*