Ingredient List:

1 can (15.5 oz) 365 Everyday Value Garbanzo Beans
1 avocado
1 cup fire roasted peppers
¼ cup liquid preserved from the fire roasted peppers jar
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon ground mustard (optional)
1 teaspoon dried marjoram
1 tablespoon extra virgin olive oil

Preparation:

Drain and rinse garbanzo beans and place in a food processor. Halve the avocado and remove skin and seed and add to the food processor. Add all remaining ingredients to the food processor and blend till smooth.

Place dip in a bowl and serve with fresh vegetables or chips of choice.

Description:

This easy dip is ready in a snap! It is filled with healthy ingredients for a tasty and quick satisfying dip to entertain all your football foodies on the big game day. The garbanzo beans and fire roasted peppers provide the main consistency of the dip, while the avocado brings out a rich buttery texture and the extra virgin olive oil smoothes it out to dazzle your palate. The Quarterback Snap Garbanzo-Fire Roasted Pepper Dip is flavored with a few spices and with its easy preparation you are ready to entertain your guests in less than 5 minutes with this crowd pleaser.

1 14-oz can of 365 Organic Lentil Soup
12 ounces fresh goat cheese
1/2 cup grated zucchini
3/2 cup grated smoked ghouda

Strain soup and reserve the lentils and good stuff in a small bowl. In a food processor, puree goat cheese and about 1/4 cup of soup liquid, until the cheese is creamy and smooth. Add grated zucchini, lentils, and 1/4 cup cheese and stir. Place mixture into an oven proof dish, sprinkle with the remaining 1/2 cup of ghouda and bake in an 350 degree oven for 20 minutes. Serve with baked pita wedges or tortilla chips.

Serve with 365 Everyday Whole-woven wheat crackers.

1. Puree everything except olive oil.
2. Drizzle in olive oil slowly. Enjoy.

INGREDIENTS:
1 15-oz. can 365 Everyday Value Organic Garbanzo beans, rinsed and drained
3 Tbsp. 365 Everyday Value Olive Oil
1/2 c. sweet white onion, diced fine
juice of 1 lemon
water
2 Tbsp. fresh mint, chiffonade, plus more for garnish
2 Tbsp. fresh Italian parsley (leaves and stems), minced
1/3 c. good quality feta, crumbled
sea salt and fresh cracked pepper to taste

1 package 365 Everyday Whole Wheat Naan, sliced into wedges
carrots, bell peppers, cucumbers, sliced into strips for dipping

METHOD:
In a saucepan set to medium heat, cook 1 Tbsp. olive oil, beans, s+ p, and onion until hot and onion becomes translucent, roughly crushing the beans with the back of your stirring spoon as you go.
Transfer to food processor. Add lemon juice and the remaining olive oil, and process until smooth. If too thick, thin with water as necessary to achieve a smooth texture.
Fold in herbs with a spoon, and adjust seasoning.

Place into a serving bowl. Crumble feta on top, and garnish with mint leaves.
Serve with Naan and vegetables.

Enjoy!