Chef Lewis gives hummus a southern twist by subbing boiled peanuts for the chickpeas and adding roasted peanuts as a garnish. This protein-rich dip can move seamlessly from mid-morning to afternoon for a nutritious nibble with flatbread or raw veggies.
A quesadilla is a snack that works in every segment—school foodservice, college and university, quick service and casual dining. This three-ingredient version is easy to put together, and the mango adds juicy contrast and nutritive value.
Crispy potato croquettes get an Asian accent with the addition of oyster sauce to the vegetable-potato mixture and a spicy tonkatsu dipping sauce on the side. It’s the kind of late-night snack you might find on the streets of Tokyo.