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Continued: Recipes for school lunches

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  • Last update: August 28, 2013 - 2:50 PM

• Juice of 1 lemon

• 1 small garlic clove

• 1/4 c. water, plus more if needed

• 1/2 tsp. ground cumin

• 1/2 tsp. salt

Chopped or sliced raw vegetables for dipping (such as bell peppers, fennel and carrots)


Preheat oven or toaster oven to 400 degrees. With tip of knife, pierce sweet potato a few times and put on a baking sheet. Bake until tender enough to mash with a fork, 40 to 45 minutes.

When cool enough to handle, peel skin off sweet potato with your hands. Put flesh of the sweet potato in the bowl of a food processor fitted with a metal blade. Add chickpeas, tahini, olive oil, lemon juice, garlic, water, cumin and salt, and process until smooth, 1 to 2 minutes. Add more water if the hummus seems too thick. Process for a few seconds until blended.

Keep hummus refrigerated in a covered bowl or storage container. When ready to use, pack the dip and vegetables in separate containers.

Can be made up to 1 week ahead and stored in refrigerator or freezer. Taste and add lemon juice and/or olive oil to defrosted hummus, if needed.

Nutrition information per 1/4 cup:

Calories 112 Fat 6 g Sodium 160 mg

Carbohydrates 11 g Saturated fat 1 g Calcium 37 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.

Kiddie Cobb salad

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