Hummus

Makes 1 1⁄2 cups| Total Time: 05m

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

From Real Simple

Salsa

2 large cans of Red  Gold whole tomatoes, drained

1/2 large sweet onion

1 jalapeno pepper (remove seeds for less heat)

1t salt

3/4 cilantro bunch

lime juice from 2 limes (microwave the limes for 10secs to get more juice)
4-5 fresh garlic cloves

Pile all the ingredients in a food processor. Run the processor until well blended.
Yields about 7-8cups.
Tips:

• Can use a jar of jalapenos instead and add to tastes.
• A can of chilies is also good to add.
• Red gold tomatoes are our favorite and Hunts our least.
• I typically just make 1/2 recipe for one week. And make one hot for Ryan and one mild for Ian.
• Feel free to add fresh banana peppers or other fresh ingredients to what you like.

Recipe from my friend Colleen C. soon to be Colleen W.