What's the healthiest thing you can spread on a cracker?

[PamNY]

I like lots of little snacks through the day, but I'm eating entirely too much cheese and peanut butter. Both of those are okay, but I want more variety.

I've tried doing this and that to cottage cheese, but haven't hit on anything great. Any (non-meat) ideas?

[indysteel]

Hummus. But I'm not much for crackers--especially if I'm aiming for "healthy"--so I'd prefer it fresh veggies. Red bell pepper, cucumbers and tomatos with hummus are my favorites.

[Veronica]

I was going to suggest tuna - but you may think that's a meat.

Veronica

[OakLeaf]

Mmmmmm, hummus - so easy to make, too. Then there's baba ghanouj (pretty similar to hummus, but made with roasted smashed eggplant instead of chickpeas or favas).

If you're just looking for variety, you could include other nut butters besides peanut. Almond, cashew, sunflower, each has its own flavor and nutrition profile.

[KnottedYet]

I love Spam on crackers.

That's not really meat...

[OakLeaf]

If you're into a little cooking, you could do a mushroom or nut paté.

Raw foodies make hummus from zucchini, and what I've tasted is actually really good. I've never tried to make it myself, but here's a recipe:

http://courant.typepad.com/raw/2008/...s-without.html

I always make my own tahini too, it's so much fresher. Just about anyplace has the Arrowhead Mills brand 12-oz bags of sesame seeds, and all you have to do is whir them in a blender for a couple minutes (the mini-blender attachment for a stick blender is perfect for this) - it won't be as smooth as commercial tahini, but once I put it in a recipe I never notice the difference.

[GLC1968]

Mmmm, hummus. My snack today is baby carrots with hummus. I love making it spicy either with the garlic from our garden (that has a nice kick!) or with jalapenos if I can find them fresh. Yum!

I also have a recipe for making hummus from zucchini. I'm waiting until this summer to try it, but it looks good!

You can also buy or make quite a lot of delicious bean dips. I have one made with black beans and salsa that is wonderful with hearty crackers or crusty bread (or pita).

[OakLeaf]

jalapenos if I can find them fresh.

Jalapeños actually freeze really well, whole, raw and unblanched. They lose their crunchiness, obviously, but none of the flavor, and in a purée or stew or even sliced and baked, I don't notice the difference.

Whenever we're getting close to our first frost, I just jam a couple of quart jars full of jalapeños and stick them in the freezer. Where I am, they grow so freakin' hot - hotter than grocery store habañeros - that a couple of quarts is plenty to last until the next season!

[Susan]

I like varieties of homemade curd spreads on my bread.

Also, you can take an eggplant, make some holes into the peel with a fork and put it into the hot oven for about 15 Minutes. After that the eggplant should be soft and mushy on the inside. Take that out with a spoon, mash it with a little salt (and if you want to some tomato puree). It makes a really good and healthy spread.

[lauraelmore1033]

i've got a new recipie for Creamy white bean and Artichoke Spread that sounds pretty tasty and pretty darn healthy. Looks like you blend together beans, onions and artichoke hearts and other tuscan type spices. Hmmm, I'll have to make it now...

[GLC1968]

Jalapeños actually freeze really well, whole, raw and unblanched. They lose their crunchiness, obviously, but none of the flavor, and in a purée or stew or even sliced and baked, I don't notice the difference.

Good to know! I'll have to freeze some this coming fall.

[Thorn]

Our local public television has a cooking raw program. Her fake cheese (don't think of it as cheese and it is tasty) and taco filling make good dips and should work on crackers

http://www.mptv.org/local_shows/recipes/?s=12

[Biciclista]

my husband? he's healthy.

[marni]

personally I like non fat cottage cheese and a tiny bit of jam or honey on a cracker. I also love my own homemade hummus on japanese rice crackers or just out of the container.

[Catrin]

....
I always make my own tahini too, it's so much fresher. Just about anyplace has the Arrowhead Mills brand 12-oz bags of sesame seeds, and all you have to do is whir them in a blender for a couple minutes (the mini-blender attachment for a stick blender is perfect for this) - it won't be as smooth as commercial tahini, but once I put it in a recipe I never notice the difference.

A regular blender will do this!?! Cool! I love it, but don't use it all that often - making just what I need and to have it fresh as well would be best. Do you add any liquid or oil to the sesame seeds before you blend them?