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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)

Directions

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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