Here’s part four of my series, “Lunch Box 101.” By now, hopefully, you’ve got the whole lunch box thing figured out and under control. This week, I am going to give you two recipes you can use for a dip or sandwich spread. They are both easy to make, healthy, and can be varied very easily for different tastes and preferences.
• 1 16 oz. can of garbanzo beans drained and rinsed
• 3-5 tablespoons freshly squeezed lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed (or to taste)
• 2 tablespoons olive oil
• Sea salt to taste
Drain and rinse garbanzo beans. Combine all of the ingredients in a food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Doesn’t get much easier than that folks!
• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic (or to taste)
• salt and pepper to taste
• 1 1/2 tablespoons olive oil
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender or food processor, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Corinna Maggy is a National Academy of Sports Medicine certified personal trainer and corrective exercise specialist offering private personal training, classes, and weight management programs. She can be reached at 605-3549 or email@example.com.