Beet and Tahini Dip

by Eva Katz©

Serves 8

Nutrition per serving – calories: 127

fat: 12 g (saturated: 2g, unsaturated: 3g), carbohydrates: 5g, protein: 4g, fiber: 3g, sugar: 2g

1 pound beets, trimmed (or precooked beets)

1⁄2 cup tahini

3 tablespoons fresh lemon juice

2 cloves garlic

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, to garnish

¼ cup pine nuts, toasted, to garnish

Bring a medium saucepan of water to a boil. Add beets and cook until tender, about 1 hour. Drain and cool beets.

Peel the beets, then transfer to a food processor with tahini, lemon juice, garlic. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and pine nuts.

Whole Wheat Pita Chips

Serves 8

Nutrition per serving – calories: 85

fat: 1 g, carbohydrates: 18g, protein: 3g, fiber: 2g, sugar: 0g

4 (8-inch) whole wheat pita breads

Olive oil spray

1 teaspoon salt

Adjust the oven racks to the upper-middle and lower-middle positions and heat to oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and sprinkle with salt.

Bake the chips until they begin to crisp and brown, about 8 minutes. Flip the chips and bake until chips are fully toasted, about 8 minutes. Remove from the oven and let cool completely before serving.