Dreamy Creamy Hummus
I don't have much to say about this hummus other than...
IT'S ABSOLUTELY THE PERFECT HUMMUS! I love hummus, I have been making it at home for years, I order it when we go out and I have tried many different brands. This version is, in my humble opinion, the  best!  It is the most authentic tasting I have ever tried.  There are extra steps that make all the difference - do them!  It will all be worth it.  This recipe makes a big batch, so have some containers ready to store some - it will last at least a week in the fridge.

Main Ingredients: 
2 cans of chick peas, drain and keep the liquid (it's called aquafaba and you are going to use some of it)
1/2 cup tahini
Juice of half a lemon
2 cloves of garlic peeled
2 tablespoons extra virgin olive oil (plus a drizzle of it to serve)
Spices:
1 teaspoon fine pink salt
1/2 teaspoon cumin 
A pinch of cayenne
Liquids:
1/2 cup to 3/4 cup of aquafaba (told you to save it!)
Garnish:
Pinch of cumin
Pinch of paprika
Drizzle of extra virgin olive oil

Get prepping - here are the steps:
1.  Put on a pot of water to boil.
2. After the water comes to a boil toss in the drained chick peas for 2 minutes.
3. Drain the boiled chick peas and place in a bowl of cold water.  Move and rub them gently to remove as many of the skins as possible. Throw away the skins.
4. Strain cleaned chick peas with cold water again and toss them in the blender.
5. Add all main ingredients and spices to the blender with the chick peas.  
6. Add 1/2 cup of the aquafaba to the blender at first.
7.  Blend and let the mix get creamy and dreamy.  If it seems too thick add another 1/4 cup of aquafaba - if you ran out add water.
7.  Add 2 ice cubes and blend until it is extra creamy.  It really will look so dreamy and smooth and lighter in color.
8.  Place some hummus in a bowl and sprinkle with cumin, paprika and drizzle with olive oil.
9. Enjoy with toasted pita and some veggies.

Super Chunky Salsa Salad
Salsa that eats like a salad!  Hearty, satisfying and delicious. Ready to be scooped up with corn chips as a snack or appetizer also doubles as a side dish. Serve it with grilled chicken or fish, tacos, a bowl of rice and beans, a steak, a breakfast burrito or any meal really.  I also love to add freshly diced avocado right into the salsa or on top for that wonderful avocado creaminess. 
So, whether you are watching a game or hosting an event - any time of year - serve this up and watch how everyone digs in.  Use the leftovers as a side.  Enjoy!

Main Ingredients:
1 medium vidalia onion finely diced (sweet onion)
*4 medium tomatoes finely chopped
Juice of 1 lime
4 cloves of garlic finely minced
1 can corn drained and rinsed
1 can black beans drained and rinsed
1 serrano pepper finely chopped (remove seeds and membrane)
1 jalapeno pepper finely chopped (remove seeds and membrane)
1 tablespoon extra virgin olive oil

Spices:
1 teaspoon fine sea salt
Freshly ground black pepper to taste
2 teaspoons of dried cilantro or 1 tablespoon freshly chopped cilantro

Get chopping - here are the steps:
1. Mix all of the above together in a very big bowl.
2. Serve with corn chips - my favorite are organic stone ground yellow or blue corn chips.  Sometimes I just dig in with a spoon it is salsa salad after all. 

*Shortcut: You can use 3 cans of petite diced tomatoes, drained.  Especially when tomatoes are not in season or when you don't feel like chopping as much.