Spicy Bean Dip

1-28 oz. can of beans or 2 c. cooked beans (black beans or pinto)

1-4 oz. can green chilis

3 T. vinegar

2 t. chili powder

hot sauce to taste

1 t. onion powder, or 3 T. minced onion

1/2 t. salt

1/2 t. garlic powder, or 1 clove garlic, minced

2 green onions, sliced (optional)

tortilla or toasted bagel chips

Drain beans and add to blender. Add all except last two ingredients. Blend until as smooth or chunky as you like it. Pour into a bowl, and decorate with green onions. Eat with tortilla chips or bagel chips.

Lisa's Hummous

2 cans chickpeas, or 2 c. cooked chickpeas

2 T. sesame paste, sometimes called tahina

1/4 c. lemon juice

2-4 cloves garlic, minced

1/2 t. salt

parsley leaves chopped

slice of lemon

olive oil

cumin

Drain the liquid from one of the cans of chickpeas. Reserve the liquid from the 2nd can. Add tahina sauce, lemon juice, garlic, salt and chickpeas, and water from one can of chickpeas to a blender or food processor bowl and blend until smooth.

Serve in a flat dish sprinkled with olive oil, cumin and slices of lemon.

Tasty dip for toasted pita bread, chapatis, flour tortillas, chips or crackers.

To make salad dressing, thin the hummous with additional water to the desired consistency.

Lentil Curry Dip

1 T. olive or other vegetable oil

1 medium onion, chopped

2 cloves garlic, finely chopped or garlic powder

1 T. fresh *ginger, grated

3 c. water or broth

1 c. lentils

1 t. cumin

1 t. coriander

1/4 t. cinnamon

1/4 t. cayenne pepper

1 t. salt, or to taste

3 T. tomato paste

2 T. chopped cilantro

1. Heat the oil. Add onion, garlic and ginger. Saute until the onions are golden. Add spices and stir constantly for 2 minutes. Add tomato paste to spices and cook and stir an additional minute.

2. While stirring the vegetables and spices, add water or broth and lentils. Bring pot to a boil, cover the pot, turn down the heat and allow to simmer for about 40 minutes. The liquid should boil down, but add additional water if needed to prevent sticking.

3. Blend until smooth, to serve as a dip with chips or toasted pita bread. Can also serve over rice, topping with the chopped cilantro.

*Note: Can be cooked in pressure cooker for 5 minutes after regulator jiggles.

Fresh ginger may be stored frozen and grated frozen. Ginger may also be grown indoors in a pot.

Serve with chapatis recipe above.