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Allergy Friendly: Nick Wilde Veggie-and-Hummus Snack

Being a con may normally be the modus operandi for a certain crafty-albeit-charming fox, but not so with this appetizing healthy snack. Besides having plenty of kid appeal, it’s loaded with nutrients, too. The homemade hummus is a cinch to whip up, and you should have plenty left over to serve with additional red pepper slices.

Allergy Friendly: Nick Wilde Veggie-and-Hummus Snack

Prep
30 min

Ingredients

  • 1 (15 ounce) can garbanzo (chickpeas) beans
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Corn tortilla
  • Large red bell pepper
  • Large black olive
  • Nick Wilde Veggie-and-Hummus Snack Template
  • Clean craft knife
  • 1/2-inch round fondant cutter
  • 3/8-inch round pastry bag tip
  • Toothpick

Directions

  1. Drain the garbanzo beans, but save the liquid in a small bowl.

  2. Combine the beans, olive oil, lemon juice, garlic powder, and salt in the bowl of a food processor. Blend the ingredients until smooth, adding some of the reserved liquid from the beans 1 tablespoon at a time to achieve the consistency you like. Transfer the hummus to a covered container and keep it in the refrigerator while you prepare the other parts of the snack.

  3. Print and cut out the template pieces. Use the head template and the craft knife to cut out a matching shape from a corn tortilla. Toast the tortilla head cutout in a small fry pan over medium-low heat just enough to crisp it without making it curl too much. Then set it aside to cool.

  4. Use the face template piece as a pattern for cutting out a matching shape (including the eyeholes) from a large piece of red bell pepper. Again, for the best results, use the craft knife to slice the pepper. And, don’t worry if the pepper is slightly curved instead of entirely flat; it will still look good.

  5. Next, cut out the red pepper ears. It’s easier if you first cut out the larger triangles as whole pieces, and then cut out the inner triangular openings. For each eyelid, use the round fondant cutter to cut out a red pepper circle and then slice the cutout in half to create a semicircle. Slice off a bit of the inner pepper flesh to make the eyelids about half as thick as the other pepper pieces (this will help them to lie flat on the face).

  6. Using the template pieces as a guide for size and shape, cut the pupils and the nose from the black olive. (Tip: A 3/8-inch round pastry bag tip works well for cutting out the pupils.) For the eyebrows, simply cut a couple of slightly curved slivers (about ½ to ¾ inch long) from the remaining portion of the olive.

  7. To assemble the snack, spread a generous spoonful of hummus on the crisped tortilla head. Place the pepper face on top of it, matching up the upper head and sides but allowing the lower edge of the hummus-topped tortilla to show below the jowls and nose. Set the ear outlines in place on the tortilla at the top of the head, lightly pressing them into the hummus to hole them in place.

  8. Lightly press the olive pupils into the hummus in the eyeholes, and set the eyebrows atop the pepper above the eyes (using the template as a reference for placement). Use the tip of a toothpick to add a tiny “glint” of hummus at the edge of each pupil. Finally, use a small dollop of hummus to stick the olive nose in place at the end of the snout, and the snack is ready to serve.

Posted 3 years Ago
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