• 1 19 oz can chick peas, drained
  • 1/4 cup tahini (sesame seed paste)
  • 1/3 cup oil
  • 1/3 cup lemon juice
  • ½ tsp ground cumin
  • 2 cloves garlic, minced
  • pepper to taste
  1. In food processor, puree chick peas, tahini, oil, lemon juice, cumin and garlic until smooth. Add 1/4 cup water and blend again.
  2. Transfer to a bowl and season with pepper to taste.

Makes 3 cups. Keeps well in the fridge for several days.

Broccoli SaladBroccoli Salad

  • 1 head broccoli
  • 1/2 cup chopped red onion
  • 6 slices bacon, fried and chopped
  • 1/2 cup cheddar or feta cheese, chopped
  1. Cut broccoli flowerettes into bite size pieces. Place in large bowl.
  2. Add onion, bacon and cheese to broccoli.


  • 1/2 cup low-fat yogurt
  • 1/4 cup light mayonnaise
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  1. Mix dressing together in small bowl. Stir until smooth.
  2. Add to salad and mix well.
  3. Refrigerate until you are ready to eat. Keeps well in fridge for up to two days.

Vegetarian Alternative: Add 1/4 cup sunflower seeds and 1/2 cup raisins and do not use the bacon.

Delicious and a source of iron, calcium, folic acid and fiber.

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