Hummus and Pie

Hummus is one of my favorite dips to use with fresh vegetables and the following recipe is easy to make. And since I feel very healthy when I eat this dip, I believe I can follow it up with pie!


4 garlic cloves

2 c. canned chickpeas, drained, liquid reserved

1/3 c. tahini (sesame paste)

6 Tbsp. freshly squeezed lemon -juice (2 lemons)

2-3 Tbsp. water or liquid from the chickpeas

3 Tbsp. olive oil

2-3 tsp. smoked paprika

1-2 tsp. cayenne pepper

1/2 tsp. salt

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until its minced. Add the chickpeas, tahini, garlic and lemon juice to the food processor and pulse until combined. Add the chickpea liquid (or water) and then olive oil through the feed tube with processor on low speed until the hummus is coarsely pureed.

Add in smoked paprika, cayenne pepper and salt to taste. Garnish with smoked paprika and parsley. Serve chilled or at room temperature.

Crustless Cream Cheese Peach Pie

1 small box vanilla pudding (not instant)

3 Tbsp. soft margarine

1 egg

1/2 c. milk

3/4 Tbsp. peach juice

16 oz. can sliced peaches, drained reserving juice

1 Tbsp. sugar

1/2 tsp. cinnamon


8 oz. cream cheese

1/2 c. sugar

3 Tbsp. peach juice

In a small bowl, mix pudding, margarine, egg and milk; beat for two minutes. Pour into a greased pie pan. Place peach slices and peach juice on top of batter. Place slices 1-inch from side. Sprinkle 1 tablespoon sugar and 1/2 teaspoon cinnamon on top. Bake at 350 degrees for 30 to 35 minutes until brown.

After pie cools, beat cream cheese, sugar and juice together for two minutes. Smooth on top of pie. Refrigerate until firm.

Crustless Apple Pie

Vegetable Spray

Whites of 2 large eggs, or egg substitute equivalent to 1 egg

3/4 c. sugar

2 Tbsp. brown sugar

1 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. grated lemon zest

1/8 tsp. nutmeg

1/2 c. flour

1 c. diced peeled apples

1/4 c. chopped walnuts

Preheat the oven to 350 degrees. Lightly spray an 8-inch pie pan with vegetable oil spray. In a large mixing bowl, beat the egg whites, sugars, baking powder, vanilla, cinnamon, lemon zest and nutmeg with an electric mixer until smooth and fluffy. Stir in the flour just to blend. Beat until smooth and well blended.

Stir in the apples. Spoon into the pie pan. Sprinkle the nuts over the apple mixture. Bake for 30 minutes, or until golden brown.