Summer heat is sweeping many parts of the country. If you’re wary of turning on the oven and raising the temperature, check out the ideas below to help keep you cool in the kitchen. We hope you and your family will enjoy these dips, treats, and snacks during the warm months ahead.

Peach Pops – From Feed Yourself, Feed Your Family – MAKES 8 POPS

• ½ pint raspberries
• ½ cup plus 1 tablespoon sugar, preferably superfine
• 1 pound ripe peaches, pitted and chopped
• 1 cup plain whole-milk yogurt (use non-dairy yogurt for a vegan option)
• 1 teaspoon fresh lemon juice

1. Combine the raspberries and 1 tablespoon sugar in a small bowl. Let stand.

2. Combine the peaches, yogurt, lemon juice, and remaining ½ cup sugar in a blender. Puree until very smooth. Add the raspberries and gently fold in with a rubber spatula until just swirled in.

3. Divide the mixture among 8 pop molds. Freeze and insert pop sticks according to the package’s directions.

Hummus – From Feed Yourself, Feed Your Family – MAKES 2½ CUPS

• 2 15-ounce cans chickpeas (garbanzo beans) or 3 cups of home-cooked chickpeas
• ½ cup fresh lemon juice
• ½ cup tahini (sesame paste)
• 1 garlic clove, crushed
• ⅛ teaspoon cayenne pepper, optional
• Salt and freshly ground black pepper
• ¼ cup extra-virgin olive oil
• ¼ teaspoon sweet paprika, optional
• 1 tablespoon chopped fresh flat-leaf parsley, optional

1. Pulse the chickpeas, lemon juice, tahini, garlic, cayenne, and a pinch each of salt and pepper in a food processor until almost smooth.

2. With the machine running, add the oil and 2 tablespoons of water in a steady stream. Add more water for a thinner consistency if desired. Puree until smooth.

3. Sprinkle with paprika and parsley if desired before serving.

Easy Microwave Eggplant Dip for Crudités – From Feed Yourself, Feed Your Family – MAKES ABOUT 3 CUPS

• 1 large eggplant (1 to 1¼ pounds)
• 1 15-ounce can no-salt-added white beans, rinsed and drained
• 3 tablespoons fresh lemon juice
• 3 tablespoons tahini (sesame paste)
• 1 garlic clove
• Salt and pepper

1. Pierce the eggplant all over with a fork. Place on a paper-towel-lined microwave-safe plate.

Microwave on high for 5 minutes, turn over, and microwave until the skin collapses and the flesh is very tender, about 5 minutes longer. Let cool.

2. Remove and discard the stem, then cut in half lengthwise. Scoop out the flesh with a spoon and transfer to a food processor; discard the peel. Add the beans, lemon juice, tahini, and garlic. Process until smooth and creamy. (If you don’t have a food processor, combine the eggplant, beans, lemon juice, and tahini in a bowl. Finely chop the garlic, add it to the mixture, and mash everything together. It will be a bit chunky.)

3. Season to taste with salt and pepper, cover, and refrigerate until cold. The dip can be refrigerated for up to 2 days. Serve with your favorite crudités.

Black Bean Salsa – From Feed Yourself, Feed Your Family – SERVES 4

• 1 15-ounce can black beans, rinsed and drained, or 1.5 cups of home-cooked black beans
• 1 15-ounce can white corn, rinsed and drained or about 8 ounces of unfrozen frozen corn
• 1 10-ounce can diced tomatoes with chiles
• 4 green onions, chopped
• ½ cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

1. Combine the black beans, corn, tomatoes, green onions, cilantro, lemon juice, oil, and a pinch each of salt and pepper.

2. Cover and refrigerate until cold, up to overnight.

Have a favorite recipe to share? Send it to Kylie at [email protected]

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