Try this creamy, high-fiber, low-fat veggie dip instead of high-fat prepared hummus on your Hanukkah table. My annual strategy is to cut fat and calories in all holiday side dishes to reserve calories for a single, scrumptious latke!

This easy-prep recipe of toasty spices blended in creamy white-beans serves well as a spread on unleavened breads, too. Tofu gives this dip an extra boost of protein and calcium, but can be omitted. The splash of fragrant oil is in keeping with Hanukkah’s beautiful history of the eternal flame. The herbs are your choice. I like fresh mint and cilantro.

Serve this dip with crisp vegetables of all colors or with very lightly steamed broccoli “trees” for a more dramatic effect. It’s so easy to keep your healthy table filled with fruits and veggies for the Holydays and Holidays. Celebrate your special days sharing good strategies for good health!

Ingredients
1 15-ounce can White Kidney (cannellini) canned beans, drained and rinsed
½ cup Firm tofu, well drained
2 tablespoons lemon or lime juice with zest
2 teaspoons fragrant oil, such as olive, avocado, walnut
½ teaspoon salt
½ teaspoon (to taste) ground cumin
1 teaspoon garlic, finely chopped (or equivalent in frozen cubes)
2 tablespoons fresh herbs, chopped (or equivalent in frozen cubes)

Preparation
Combine all ingredients except herbs in a food processor. Process until smooth and stir in herbs. Refrigerate for at least 1 hour before serving.

Nutritional Details:
Number of Cups: 1 ½
Calories / tablespoon: 26
Total Vegetable Servings: 4

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This entry was posted on Thursday, December 10th, 2009 at 2:17 pm and is filed under Holiday Collection. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.