Entertaining and staying in the Zone are not mutually exclusive. In fact, this Zone recipe, which was originally designed for lunch, also makes the perfect party platter — in place of typical, high-fat hors d'oeuvres. Keep in mind that the recipe below gives you individual lunch portions, so be sure to reduce the amounts if you plan to eat it as a snack. Enjoy!
Zoned Hummus and Veggie Plate
Prep: 20 minutes
Yield: 4 servings
Ingredients
Hummus
2 cups drained, canned, cooked chickpeas (save juice)
14 ounces drained, canned, no-salt, water-packed tuna
2 hard-boiled eggs
1/2 cup raw or toasted, unsalted sesame tahini
1/3 cup fresh lemon juice (1 lemon)
1/4 cup fresh parsley, minced
3 garlic cloves, minced1 teaspoon ground cumin
1/2 teaspoon ground black pepper1 cup chickpea juices or filtered water
1/2 teaspoon sea salt (optional)
Ground paprika for garnish
Vegetables
5 cups romaine lettuce or baby greens salad mix
2 cups peeled, sliced cucumber
2 tomatoes, sliced
2 cups celery sticks
2 whole-wheat pita pockets, halved
Instructions
1. To make the hummus, combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley, garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor. Add sea salt if desired. Cover and process until smooth, stopping to scrape down the sides with a spatula. Add additional water as needed to blend. Taste and adjust the seasonings. Divide into 4 containers with lids, garnish with paprika, cover, and refrigerate.
2. Divide the vegetables among 4 containers with lids. Place each pita bread half in a small plastic or wax-paper bag. Cover and chill.
3. At lunch, spoon the hummus over the lettuce, tomato, and cucumbers. Stuff a portion of this mixture in a pita half and eat the rest on the side with the celery sticks.
MEMBERS GET MORE! You'll find hundreds of healthy eating tips and ideas on Dr. Sears' Zone Diet Advantage.
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