Corn Relish (Sweet Corn Salsa)

Corn Relish (Sweet Corn Salsa)

Dressing:
1/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup honey
3/4 tsp salt
1/2 tsp pepper

Mix & Pour over veggies below

2 Cans corn niblets (or use frozen corn)
1 cup diced celery
1 cup diced red or green bell pepper
1/3 cup diced white onion
3 Tbl chopped cilantro (more if desired)
1 can black eyed peas

Marinate in dressing (overnite if possible)
Serve w/ tortilla or corn chips

Roasted Garlic Hummus

Roasted Garlic Hummus

Ingredients:

• 3 cans chickpeas, rinsed and drained
• 1/3 cup filtered water
• 3 Tablespoons fresh lemon juice (or lime juice)
• generous amount roasted garlic (5 cloves to a half head)
• cumin to taste
• Celtic sea salt to taste
• 1/2 Tablespoon sesame tahini (can use more if desired)
• 1 teaspoon good olive oil (can use more if desired)

Directions:
First roast your garlic (very important). This recipe will not taste the same if you skip this step. Roasting the garlic gives this hummus a nice mellow yet rich flavor. To do this, wrap garlic head in foil, then place in 350 degree oven (or toaster oven) for 30 minutes.

Combine all ingredients in food processor or blender and puree until desired smoothness. Add more liquid if desired.
http://www.vegfamily.com

Walnut Red Pepper Dip

Prep Time: 10 minutes.

2 cups shelled walnuts
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1 jar (12 oz.) roasted red peppers, drained
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons lemon juice

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

Yield: Makes 2 cups

CALORIES 59 (85% from fat); FAT 5.5g (sat 0.5g); PROTEIN 1.1g; CHOLESTEROL 0.0mg;SODIUM 51mg; FIBER 0.4g; CARBOHYDRATE 2.2g

Sunset, DECEMBER 2007

Hummus

INGREDIENTS:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

PREPARATION:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.