Homemade Hummus Dip
1 15-oz. can of garbanzo beans (drained - save liquid)
1 clove of garlic
½ tsp. cumin
Juice from two medium lemons
2 tbsp. light extra virgin olive oil
½ tsp. pepper
½ tsp. sea salt
Mix the above ingredients in a blender. Then, slowly add enough bean liquid until your dip is the right consistency. To make an appealing, colorful version for kids, substitute ½ cup juice from canned beets in lieu of the bean liquid.
Serve with carrots, celery, broccoli, and other garden vegetables or use as a spread on pita bread or whole wheat crackers.
Papa's Perfect Pico De Gallo
5-6 large ripe Roma tomatoes (diced)
1 small Vidalia onion (diced)
¼ cup fresh cilantro (chopped)
½ tsp. dried crushed red peppers
1 tsp. sugar
Salt and pepper to taste
Mix ingredients, cover, and chill for at least 2-4 hours before serving.
Best to eat with crunchy tortilla chips, this authentic Mexican salsa can also be served on grilled steak or fish, stirred into a fresh salad of mixed greens, or used as a traditional garnish with your favorite South-of-the-border cuisine.