3 Healthy Fall Appetizers
Here are recipes for three appetizers that you can whip up for your next party. These are easy to make, healthy for you and delicious, and are sure to be a hit with your guests!
- 1 cup pumpkin puree (use that pumpkin from your Full Circle delivery!)--Canned pumpkin puree (pure, unsweetened) will work just fine
- 1 handful walnuts, toasted
- 1 clove garlic, smashed
- 1 Thai chili
- 1/2 tsp cumin seeds, toasted
- Olive oil
- Salt to taste
- 1 tbs lemon juice
- It can’t get easier than this--throw the toasted walnuts, pumpkin puree, garlic, toasted cumin seeds and Thai chili into your food processor. Add a couple drizzles of olive oil, a good tablespoon of lemon juice and salt to taste.
- Blend it into a nice, smooth dip-like consistency.
- Garnish with fresh cilantro. I also like to sprinkle some bird’s eye chili powder to kick it up a notch.
- Serve with pita chips or veggie sticks.
- 1 (or more!) per person, mini pita bread (whole wheat)
- Toppings of your choice, you could most certainly use some of those beautiful Full Circle basket ingredients, such as leeks, peppers and even kale
- Instead of regular pizza sauce, I use spicy sundried tomato chutney
- Italian seasoning, to taste
- Lightly grease a baking sheet and arrange the mini pita bread on top.
- Spread the spicy sundried tomato chutney on each mini pita.
- Arrange toppings of your choice, followed by some fresh mozzarella. You could add a combination of mozzarella and cheddar, if you’d like.
- Place the baking sheet under the broiler and cook on high until the cheese melts and browns up a little. Broiler times may vary, between 10-13 minutes.
- Remove from broiler, sprinkle Italian seasoning and some salt to taste (to season the plain mozzarella).
- If you want it authentic, soak 2 cups of dry garbanzo beans in water overnight, and cook them the next day until al dente. For a more convenient alternative, use canned garbanzo/chickpeas.
- 1 can garbanzo beans or chickpeas, drained and rinsed (to get rid of the “canny” odor)
- 1/2 tsp mustard seeds
- Pinch turmeric powder
- 1 green chili, slit lengthwise
- 1/4 cup grated unsweetened coconut (available at any Indian Store or Asian store)
- Salt to taste
- 2 tsp cooking oil
- 2 tsp lemon juice
- Pour a couple teaspoons of cooking oil into a pan and get the heat going.
- Splutter ½ teaspoon black mustard seeds, a pinch of turmeric powder and throw in the drained garbanzo beans/chickpeas, along with the green chili. Add salt to taste. Stir for 3-5 minutes, until warmed up.
- Add grated coconut to this and stir again, so as to get all the flavors going. Save a teaspoon of grated coconut to garnish before serving.
- Squeeze in some fresh lemon juice to zing it up.
- Garnish with extra grated coconut and serve.
About Aparna Heroor
Aparna Heroor is an avid local food writer. Her blog, Yet Another Foodie, consists of recipes, with pictures and instructions, as well as ruminations. She
loves cooking and food photography, often sharing her wonderful images on Facebook. Aparna moved to U.S. from India in December 1997 and now resides in Sammamish, WA, with her husband and two children. Her motto is, “Celebrate the foodie inside you.”
The views and opinions of guest authors do not necessarily reflect the views and opinions of Full Circle.