Lemon Hummus

3 cans organic Garbanzo beans
2 T. of juice from one can of Garbanzo beans
5 cloves, finely minced garlic
1 t. garlic salt
1/4 t. red pepper flakes
1/3 c. extra virgin olive oil plus 1 T.
1/4 c. tahini
juice squeezed from 1 lemon (minus the seeds, hopefully)
1 t. smoked paprika
1 T. chopped parsley


Puree the garbanzo beans, juice from garbanzo beans, lemon juice, garlic, garlic salt, red pepper flakes, tahini and olive oil.  Spread the hummus evenly in a pretty dish. Make criss-crosses with a fork.

Gently sprinkle 1 Tb. olive oil around over the criss-crosses.  Lightly sprinkle some paprika on top. Garnish with parsley.

Serve wtih pita triangles; pita chips; and assorted vegetables. (Carrots; red and green sweet peppers; celery). (Recipe from our very favorite preK teacher, J. Nilsen)

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Hill Country Pecan Spread

This recipe comes from Pat, who shared it in The Siesta Fiesta Cookbook. She found this recipe at the Peach Tree Tea Room in Fredricksburg, Texas. This appetizer is a sure-pleaser!

1 – 8 oz. pkg. cream cheese, softened
2 T. milk
2 oz. dried beef, chopped
1/4 c. green pepper, chopped
2 T. minced onion
1/2 c. sour cream
1/2 t. minced garlic
1/4 t. black pepper
1-2 T. pickled jalapeños
2 T. butter
1/2 c. chopped pecans

Using an electric mixer, blend together softened cream cheese and milk.  Stir in dried beef, green peppers, onions, sour cream, garlic, black pepper and jalapeños. Mix well. Pour into 1 qt. baking dish.

Melt butter in a small skillet; add pecans and sauté over medium heat until light brown. Spread over cream cheese mixture and bake in a pre-heated 350 degree oven for 20 minutes.

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