AARP Hearing Center

Celebrity chef and Food Network champion Ameera Muhammad uses local fruits and vegetables to create delicious meals with a global accent. These dishes highlight what’s in season now.
Mediterranean Grazing Board

Too hot to cook? This versatile platter of veggies, fruit and cheese can be scaled up or down to feed a couple or a crowd. When choosing your components, make sure they’re sized at one to three bites, and arrange them artfully. It’s equally delicious with homemade dips or store-bought accompaniments.
Suggested cheeses: Goat cheese, Gouda, Brie, pepper jack
Suggested vegetables: Baby heirloom carrots, cherry tomatoes on the vine, Persian cucumber spears, multicolored bell peppers, rainbow or watermelon radishes
Suggested fruits: Fresh figs, Concord or red grapes, plums or nectarines, pomegranate seeds, blackberries or raspberries
Suggested crackers/breads: Seeded crackers, Italian breadsticks, pita chips
Suggested spreads and dips: Beet yogurt dip, ranch dip, hummus (recipes follow), fig jam
For added flavor, texture and color: Nuts or marinated olives; jarred roasted peppers; fresh basil, mint or dill; edible flowers
Classic hummus with sumac and smoked sea salt
You can find Maldon smoked sea salt online or in larger grocery stores. Chef Ameera loves the way this finishing salt elevates each bite, enhancing the flavor and completing the dish. Chef’s tip: Once all ingredients are completely mixed together, add two to three ice cubes and blend to make it creamy.
Serves 3 to 4
Ingredients
- 1½ cups cooked chickpeas (or 1 can, rinsed and drained)
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 to 4 tablespoons cold water
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground cumin (optional)
Garnish: Extra-virgin olive oil, sumac, Maldon Smoked Sea Salt
Directions
Blend all ingredients until smooth, adjusting water for consistency. Transfer to a bowl and garnish with extra-virgin olive oil, sumac and Maldon smoked salt.
Healthy homemade ranch dip
A bit lighter than store-bought, this version substitutes yogurt for some of the sour cream. It’s a great way to use up fresh herbs.
Serves 3 to 4
Ingredients
- ½ cup Greek yogurt
- ¼ cup sour cream
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Directions
Whisk all ingredients together until creamy. Chill at least 15 minutes before serving for best flavor.
Sweet Beet Yogurt Dip
Serves 4
Ingredients
- 2 cups Greek yogurt
- 3 tablespoons beet juice (from cooked or canned beets)
- 2 tablespoons honey (adjust to taste)
Directions
Whisk yogurt, beet juice and honey until vibrant pink and smooth. Chill until serving.
Zucchini Spirals With Grilled Prawns and Cherry Tomatoes

Succulent prawns and ripe tomatoes bursting with sweetness nestle in pesto-coated “zoodles.” Not in the mood for seafood? Try this with chickpeas, white beans or grilled tofu.
Serves 2
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