Rae Udy

RECIPES: Tofu Herb Dip, Hummus, Stuffed Cherry Tomatoes

By Rae Udy

Appetizers and the busy Christmas holiday season were made for each other. For the next office party, pot luck or family get together why not bring a tray of bite-size healthy treats instead of sweets.
Tofu Herb Dip surrounded by fresh carrots, celery, broccoli and cauliflower makes a striking presentation and provides protein, vitamins A and C as well as great taste.
Spread hearty whole grain crackers with Hummus for another nutritious snack. This delicious Indian dip is so easy to make with canned chickpeas.
To add color and great taste to your appetizer buffet add a platter of Stuffed Cherry Tomatoes. Low-fat tofu adds protein and calcium to this attractive dish.
Offer cold and hot drinks or cocktails for a festive holiday party.

TOFU HERB DIP
1 ten-ounce block of firm tofu, drained well
2 Tablespoons chopped onion
2 Tablespoons green pepper, seeded
2 Tablespoons sweet red pepper, seeded
1 teaspoon lemon juice
½ (one-half) teaspoon each: dried parsley and basil flakes
¼ (one-quarter) teaspoon garlic powder
Combine all ingredients in blender container. Process on low until smooth and vegetables are cut up. Pour into small serving bowl. Cover and chill for two hours or more to blend flavors. Serve cold for dipping fresh vegetables. Yields about one and one-half cups dip.

HUMMUS
6 Tablespoons sesame seeds
2 fifteen-ounce cans chickpeas, drained
1 Tablespoon olive oil
2 Tablespoons lemon juice
½ (one-half) teaspoon dried parsley
Salt and pepper to taste
In a small dry skillet, gently shake or stir sesame seeds over low heat until golden brown. Combine all ingredients in blender container and process on medium-low speed until smooth. Pour into serving bowl. Cover and chill until ready to serve, at least two hours. Place bowl in center of large plate and surround with a mix of hearty whole grain crackers. Keep small knife in bowl for spreading. Yields two cups dip.

STUFFED CHERRY TOMATOES
24 small cherry tomatoes
½ ( one-half ) cup finely chopped pecans
½ ( one-half ) cup chopped celery
1 cup low-fat soft tofu, drained well
1 Tablespoon lemon juice
Sliced black and green olives, for garnish
To prepare tomatoes, cut a very thin slice off the tip end so they stand upright. Scoop out centers with a paring knife and a small spoon, reserve for another recipe. In a mixing bowl, combine pecans, celery, soft tofu and lemon juice. Stir until mixed well. Fill each tomato with one generous tablespoon filling. Garnish with sliced olives or chopped pecans. Makes two dozen appetizers.