Archive for the ‘Appetizers’ Category

Red-Red Bean Spread

Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables.

Walnut-Flaxseed Hummus

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

Split Pea Spread with Hummus Flavors

This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!

Roasted Corn Guacamole

Roasted corn adds texture and flavor to guacamole.

Zingy Bean Dip

Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!

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    • Polenta with Lemony Asparagus and Chickpeas
      I love this time of year, when I can go to the grocery store and buy as much asparagus as I want without taking out a second mortgage on my house. But the problem with asparagus, from a food blogger's standpoint, is that it's a vegetable that tastes best when prepared simply. Its delicate flavor needs no more adornment than, maybe, a squeeze of lem […]
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