Amber Pollard

I hope everyone has had a chance to recover from the last couple of weeks. Luckily I managed to get through Thanksgiving still fitting into my jeans and Black Friday without any battle scars. So all in all, my holiday season is off to a very good start. I thought I would spread the joy with this healthy recipe courtesy of Your Total Health

Whether you're packing a snack (in your Lunch à la Mode pouch of course) for a long day of shopping or need a quick appetizer for a holiday party, these Hummus and Pita Wedges are sure to hit the spot.

INGREDIENTS

• 2 cups garbanzo beans, cooked
• 2 tablespoons unroasted tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic
• 1/4 teaspoon cumin
• 1/4 cup fresh parsley
• dash salt
• dash pepper
• 18 pimento-stuffed olives
• olive oil
• fresh pita bread cut in wedges

Directions:

Throw everything except the olive oil into a blender or food processor, hit the button, and voila! it's done. It should have a nice creamy/fluffy texture. If it's not quite the consistency you want after blending without the oil, add olive oil in small amounts and blend, checking consistency each time. Cut the pita into wedges. Put the hummus in a serving bowl in the middle of a plate and surround with the pita wedges. This is loads healthier than chips and dip!