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Hummus

Usually I buy hummus in a big tub from Costco. It’s fairly cheap (especially compared to the tiny containers at regular grocery stores) and my family can blow thru one in about a week. My kids love it with chips or carrots. Zack and I enjoy toasting up some pita bread and scooping hummus up that way.

I got a hankerin’ for hummus tonight and (gasp!) we were all out. Doggone! I did a quick search and found that I could make my own fairly easily. The only ingredient I did not have was the tahini (the essential ingredient in hummus). But, another search online told me that you can make your own with sesame seeds and oil. Which I found at the back of my spice cupboard. So, I made some of that too. I know it might seem strange to make something in order to use it as an ingredient in something else – especially when it would probably have been much faster to just pop out to the grocery store and purchase some hummus. But hey, I’m always up for trying something new.

Hummus

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Cowboy Caviar

A special shout out to my Aunt Nola – who brings this amazing salsa to family functions. I got the recipe from her and made it today for our small group’s football party. So awesome. Serve with “scoops” style chips — you’ll want big bowl chips to scoop up all the goodness in this stuff! Nola’s original recipe calls for a can of black eyed peas with jalapeños, but since I couldn’t find those at the grocery store, I did regular black eyed peas and added in some fire roasted chiles.

Cowboy Caviar

Cowboy Caviar

1/4 cup Red Wine Vinegar
1 ½ teaspoon Tabasco hot pepper sauce
2 Tablespoons Olive Oil
2 Cloves Garlic, crushed
3/4 teaspoon Salt
1 teaspoon Cumin
Pepper to taste
1/2 pound Roma Tomatoes, diced
1 ripe Avocado, peeled, pitted, and diced
2/3 cup sliced Green Onions
2/3 cup chopped Fresh Cilantro
15 ounce can Black Eyed Peas, drained
11 ounce can Shoepeg Corn (or sweet white corn), drained
1/3 c diced fire roasted green chiles

Combine all ingredients in a large bowl. Refrigerate until ready to serve.

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