Mexican Caviar and Hummas

elliott062907

INGREDIENTS:
2 cans chopped tomatoes with lime and cilantro
3 green onions, chopped
3 tablespoons olive oil
3 1/2 tablespoons red wine vinegar
1 (4 ounce) can chopped green chile peppers

1 (2.25 ounce) can chopped black olives

1 teaspoon garlic salt
1 teaspoon salt

DIRECTIONS:
1. In a medium bowl, mix together tomatoes, green onions, olive oil, vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.



Low-Fat Hummus

1 (15-ounce can) garbanzo beans (chick peas), drained and rinsed
1 tablespoon low-fat (reduced fat) peanut butter
1/3 cup fresh-squeezed lemon juice
1/2 cup warm water
1 to 2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely minced parsley leaves
1 teaspoon sesame seed oil
1 tablespoon ground sumac or paprika for garnish

In a food processor or blender, place garbanzo beans, peanut butter, water, lemon juice, garlic, cumin, and salt; blend until pureed. Remove to bowl; mix in parsley and sesame seed oil. Refrigerate for several hours before serving.

NOTE: On occasions, I have left the garlic out, and it still tastes great!

VARIATION: For an interesting variation, substitute black beans or cannellini beans (Northern beans). Also substitute minced basil leaves for the parsley. Four ounces of minced roasted peppers may also be added.

elliott062907

INGREDIENTS:
2 cans chopped tomatoes with lime and cilantro
3 green onions, chopped
3 tablespoons olive oil
3 1/2 tablespoons red wine vinegar
1 (4 ounce) can chopped green chile peppers

1 (2.25 ounce) can chopped black olives

1 teaspoon garlic salt
1 teaspoon salt

DIRECTIONS:
1. In a medium bowl, mix together tomatoes, green onions, olive oil, vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.



Low-Fat Hummus

1 (15-ounce can) garbanzo beans (chick peas), drained and rinsed
1 tablespoon low-fat (reduced fat) peanut butter
1/3 cup fresh-squeezed lemon juice
1/2 cup warm water
1 to 2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely minced parsley leaves
1 teaspoon sesame seed oil
1 tablespoon ground sumac or paprika for garnish

In a food processor or blender, place garbanzo beans, peanut butter, water, lemon juice, garlic, cumin, and salt; blend until pureed. Remove to bowl; mix in parsley and sesame seed oil. Refrigerate for several hours before serving.

NOTE: On occasions, I have left the garlic out, and it still tastes great!

VARIATION: For an interesting variation, substitute black beans or cannellini beans (Northern beans). Also substitute minced basil leaves for the parsley. Four ounces of minced roasted peppers may also be added.