This morning I had the pleasure of presenting two lunch and snack ideas that children and young people surprisingly enjoy for CBC's Weekend Morning Show with guest host, Agatha Moir.
Roasted Red Pepper Humous
Serves 6-8 as a dip or sandwich spread
1-2 cups cooked chick peas from dry peas soaked overnight and then cooked until soft or 1 15 oz can chickpeas drained
1-2 red peppers, roasted, seeded and peeled*
2 cloves garlic minced (I used roasted caramelized garlic to remove the bite)
Juice of 1 lemon
½ teaspoon sea salt
2 tablespoons tahini
2 Tablespoons virgin olive oil
Place all ingredients in your food processor, blender or immersion blender and puree to desired consistency. Taste and adjust flavors to your individual liking.
* Try other cooked vegetables for different flavours and colours, such as roasted beets, carrots, etc. For variety try adding ½ cup fresh parsley and ½ teaspoon cumin for a more Middle Eastern flavor.
Enjoy your easy hummus recipe as a dip for crackers or vegetables or as a spread for your veggie wrap.
2 cups fresh or frozen edamame pods
salt, to taste
Bring a pot of water to boil. Cook edamame pods for 5-7 minutes, depending on fresh or frozen. Drain and toss with flake or sea salt.
Young people like to pop them in their mouths, play mouth-popping tiddly winks, etc. They are getting great protein and fibre so sometimes it is okay to play with your food. Have a bowl filled with the pods and a bowl for the shells.
Adults can enjoy them drizzled with a bit of sesame oil and flake salt or with lemon zest and juice.