Tidbits & Hoops.


1/2 c. Tomatoes seeded and chopped

1 c. Cucumber seeded and chopped

3 T chopped fresh parsley

   3 T chopped fresh mint

1 1/2 -2 c. Chopped fresh spinach

1 c. Feta cheese or goat cheese crumbles

3 chopped green onions 

1/2 lemon 

Olive oil to drizzle 


1 can garbanzo beans

1/4 c tahini

4 T lemon juice

2 t olive oil

2 cloves garlic minced

1/4 t paprika

1/4 t salt

1/4 t cumin

1/4 t black pepper 

Process in food processor until smooth and set aside 

Olive tapenade:

1/2 c green olives

1/2 c Greek olives or ripe olives 

1 clove garlic minced 

1 T olive oil

2 T sun dried tomatoes chopped 

Pulse in food processor to a rough chop

Spread hummus on platter (you want at least 1/2″ to 1″ thickness) Sprinkle spinach on top of the hummus. Add olive tapenade mixture on top of spinach. Add tomatoes, cucumber and feta cheese

Sprinkle on parsley, mint and green onion. Squeeze 1/2 lemon over dip, drizzle olive oil, add salt and pepper. Serve with homemade pita crisps only your favorite chip. 

Jayme Burton Arnold Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE