Guacamole

*I like mine chunky, but if you like yours more smooth, just 'mash' avocado more with a fork & chop smaller pieces.

....(Oh I'm salivating just thinking about it! lol)

Ingredients:
two ripe avocados
1 tsp minced garlic
2-4 ripe tomatoes (– depending on variety and size)
1/2 Large onion or 1 small onion
1 ripe lemon (or lime if you prefer... I like it either)
Generous amounts of salt and pepper to taste

Directions:
Cut avocados in half. Remove pit. With a knife, cut avocado into pieces while still in the skin. Scoop pieces out with a fork.
Chop onion up into small, but rough chops
Chop tomatoes into small pieces (I drain the seeds and the liquid from my tomatoes so as not to water down the guacamole)
Roll lemon (if very hard, microwave for 30 seconds). Squeeze over the bowl with avocados, onion and tomatoes. (Squeeze 'cut-side-up' to avoid the seeds from getting in)
Salt and Pepper to taste.

*You can refrigerate leftovers. It may look “brown” the next day, but give it a quick stir and you’ll find green just under the surface. Perfectly fine to eat –but I would eat within 2 days.

Fresh Pico

**another from NieNie's 'CuisineNie' blog...

Ingredients:

2 medium tomatoes, cut into 1/2-inch dice
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.

Makes 3 cups.

Hummus

*a hybrid of recipes I like

Ingredients:
1 small onion, chopped

5 cloves garlic, minced

splash of olive oil

2 1/2 cups cooked OR canned chickpeas (garbanzo beans)

3/4 cup tahini

1/2 cup lemon juice

tsp cumin

1/4 tsp cayenne pepper

1 tsp salt

Directions:

In a small saucepan, saute onions and garlic in a splash of oil on medium heat until onions are translucent. In a blender or food processor, blend the sauteed onions, chickpeas, tahini, lemon juice, cumin, cayenne and salt until you reach desired consistency.

*Leftovers can be refrigerated, covered, for a week. Makes about 2 cups.