So Many Hummus Among Us

Basic Hummus:
1 15 oz can garbanzo beans (chickpeas)
2 cloves garlic (or 2 tsp. minced garlic in a jar)
½ t. salt
½ t. black pepper
2 T. good quality olive oil
1 T. sesame seeds (or tahini paste)
Handful fresh or 1 T. dried parsley

Starting with the garbanzo beans, blend in food processor until smooth. Add remaining ingredients, continue to blend until smooth. If needed, add 1-2 Tbsp. additional oil. Refrigerate.

To get fancy:
Lemon Hummus
Add the zest of one lemon
2-3 Tbsp. lemon juice
Blend, refrigerate

Roasted Red Pepper Hummus
Add ½ c. jarred roasted red pepper
Dash of cayenne pepper
Blend, refrigerate

Mediterranean Hummus
Add one small can (2.5 ounces) chopped or sliced black olives
1 –14 oz. can small or quartered artichoke hearts (roughly chop first)
Blend, refrigerate

Jalapeno Hummus
Add 1/2 c. sliced jarred or canned jalapenos (more if you're needing some real heat
Blend, refrigerate


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Creamy Artichoke-Mushroom-Parmesan Soup

Prep time: 10 minutes
Serves: 6

1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.

Mix all together, heat thoroughly.



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Easiest Watermelon Salad

Prep time: 10 minutes
Servings: 4

4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest

Toss all together. Serve well-chilled.





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