Hummus

This fresh, yummy hummus takes 5 minutes to make and will keep in the fridge for several weeks if properly stored. Perfect as a quick and healthy snack.

Recipe

1 16oz can Chickpeas

1/8 cup tahini

1/8 cup Olive Oil

3 Cloves Garlic

Juice of 1 Lemon

2 tblsp Cold Water

Combine all ingredients in a blender and blend until smooth.

When serving, top with anything you like. Olive oil, pine nuts, chopped olives, etc. The picture above is topped with a sprinkling of Cayenne Pepper.

To store, simple place in a clean glass jar and keep in the fridge.

– Corinna

Spicy Chipotle Two Bean Vegetarian Chili

INGREDIENTS

2 tablespoons olive oil

1 medium yellow onion, chopped

2 large carrots, chopped

2 stalk celery, chopped

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

1 tablespoon dried oregano

1 1/2 tablespoon finely chopped chipotles in adobo

2 teaspoons ground cumin

1 tablespoon chili powder

1 1/2 teaspoon salt

3 cups fresh tomatoes, chopped

3 cups cooked red kidney beans, drained

1 1/2 cups cooked black beans, drained

DIRECTIONS

1. In a large pot, combine: oil, onion, carrots, celery, and peppers and ook until soft (about 10 minutes)

3. Stir in chipotles, oregano, cumin, chili powder and salt

4. Add tomatoes and 4 cups water

5. Simmer over low heat, uncovered, for 45 minutes.

6. Add beans and simmer another 45 minutes.

7. Top with shredded extra sharp cheddar cheese if desired