The exciting light of summer is rapidly giving way to fall. As the weather cools, BBQ’s turn into quiet evenings on the couch. The foodie in me feels obliged to snack while I’m being entertained but I try to pay close attention to the snacks I choose to munch on while I watch my favorite movie or team. The question is, what snack could take the place of chips and dip while remaining at least somewhat healthy? For me it’s bagel chips and hummus and maybe some veggies to dip too. This recipe will satisfy your snack craving without the regret and guilt of a bag of chips and some store-bought bean dip. Enjoy!
2-3 day old bagels (I like everything bagels)
1/4 cup olive oil (optional)
2 cloves of garlic
Pre-heat oven to 325 degrees
Slice the bagels into 1/8 inch rounds
Place the bagel rounds on a cookie sheet at this time you can apply a very light coat of olive oil using a brush or spray bottle.
Your favorite pan spray will work for this. You can also find olive oil in a spray can that’s what I like.
Bake for 8-10 minutes or until golden brown.
Once you can handle them, cut the end off of a clove of garlic and rub it onto each chip gently.
Allow to cool and set aside.
2 garlic cloves, mashed and then minced
2 15-oz cans of garbanzo beans, drained (sometimes I substitute other types of canned beans)
2/3 cup of tahini
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil (plus more for Garnish)
1/2 teaspoon of salt
1/4 teaspoon ground cumin
Chopped parsley, paprika, and extra virgin olive oil for garnish
2-3 stalks of celery washed and cut into sticks
1 cucumber sliced ½ inch rounds
1 bunch broccoli cut into medium florets
1 small container of cherry tomatoes (whole)
In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, olive oil, and Cumin. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
Place hummus into a bowl and drizzle with olive oil. Sprinkle parsley and paprika on top to garnish.
Arrange the bagel chips and veggies on a platter and serve. You can use any type of veggies that you like and feel free to add your own flare to the hummus and bagel chips. The great thing about this recipe is that it’s a great way to use up stale bagels. If you notice your bagels are too tough to have for breakfast pop them into the freezer and save them for the big game. Happy snacking!
Here is your weekly dose of Foodie events available on Brown Paper Tickets:
Sunday, September 23 I Sausage Making 101 – Kansas City, Missouri
Tuesday, September 11 I Tara and Rachael’s End-of-Summer Food Bash! – Seattle, Washington
Friday, September 14 I Organic Beer, Cider and Chocolate Tasting – Seattle, Washington
Sunday, September 23 I Whatcom Harvest Dinner – Bellingham, Washington