Basil Hummus

 I have been on a hummus kick lately but never actually made my own. (I'm pretty fond of Sabra's Roasted Red Pepper). When I came across this creamy basil hummus on Daily Garnish, I knew it was the first kind to try on my own!  I made it to go with one of my favorite summer meals: hummus and vegetable pizzas! It was delicious, and the basil flavor was really strong- in a good way. It reminded me of a healthier version of pesto. It was so easy to make, and I can't wait to start experimenting with other flavors!

Creamy Basil Hummus (from the Daily Garnish)
Ingredients:

• 1 can garbanzo beans, rinsed and drained
• 1 cup basil leaves
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp water (I used 2, but would maybe use 3-4 next time for a less thick consistency)
• pinch of salt

 Directions:

1. Put basil and chickpeas in food processor. Pulse to chop combine.
2. Add lemon juice, water, olive oil, tahini, and salt.
3. Continue to run the food processor (you may need to stop and scrape down the sides a couple of times) until the hummus is smooth and creamy.

Chicken Lettuce Wraps

For our K group (community group) Christmas party, we were all supposed to bring appetizers to share. I wanted to bring something that was healthy (so that I would eat it) but also yummy (so others would eat it)! I decided that chicken lettuce wraps would fit both of those criteria, and I found this recipe from Taste of Home. I thought they were good the first day, but I thought the leftovers were better because the chicken had more time to absorb the flavors of the sauce.


Chicken Lettuce Wraps (from Taste of Home)
Ingredients
* 1-1/2 pounds boneless skinless chicken breasts, cubed
* 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided (I used sesame oil)
* 3/4 cup chopped fresh mushrooms
* 1 can (8 ounces) water chestnuts, drained and diced
* 1 tablespoon minced fresh gingerroot
* 2 tablespoons rice vinegar
* 2 tablespoons reduced-sodium teriyaki sauce
* 1 tablespoon reduced-sodium soy sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon crushed red pepper flakes
* 1-1/2 cups shredded carrots
* 1/2 cup julienned green onions
* 12 Bibb or Boston lettuce leaves
* 1/3 cup sliced almonds, toasted

Directions

* In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
* In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.