SWEET AND SALTY HUMMUS

1 10-ounce container

prepared plain hummus 1 ounce dried apricots (about

4), finely chopped 2 tablespoons roasted

chickpeas

Sprinkle apricots and chickpeas on top of the humus. Serve with toast or crudites.

Makes 1 1/4 cups.

Per 2-tablespoon serving: 75 calories (percent of calories from fat, 33), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 3 grams total fat (trace saturated fat), no cholesterol, 70 milligrams sodium.

BETTER PESTO CROSTINI

1/4 cup jarred basil pesto

1/4 teaspoon anchovy paste ½ teaspoon fresh lemon juice 12 crostini or crackers 12 fresh mozzarella pearls

(smallest balls)

Pour the jarred pesto into a mixing bowl, and stir until any separated oils are recombined. Add the anchovy paste and lemon juice and stir again.

Spread 1 teaspoon of pesto on each crostini. Top with fresh mozzarella. Serve immediately.

Makes 12 crostini.

Per serving: 183 calories (percent of calories from fat, 41), 6 grams protein, 22 grams carbohydrates, 1 gram fiber, 8 grams total fat (2 grams saturated), 7 milligrams cholesterol, 403 milligrams sodium.

PUNCHED-UP PREPARED BRUSCHETTA

Look for prepared tomato bruschetta among refrigerated produce at grocery stores.

1 cup prepared tomato

bruschetta

1 tablespoon balsamic

vinegar

1 tablespoon chopped fresh

mint

12 crostini or crackers

In a medium bowl, combine the tomato bruschetta, vinegar and mint. Spoon 1 heaping tablespoon of the tomato mixture onto each crostini. Serve immediately. Makes 12 crostini.

Per serving: 147 calories (percent of calories from fat, 31), 3 grams protein, 22 grams carbohydrates, 1 gram fiber, 5 grams total fat (1 grams saturated), no cholesterol, 348 milligrams sodium.

KELLIE HYNES FOR THE ATLANTA JOURNAL-CONSTITUTION Turn good-enough into gourmet by adding “secret” ingredients to your store-bought dips and spreads.