chickpeas

Directions:

1. Wash hands with soap and water.
2. Drain and rinse garbanzo beans. In a food processor or blender combine garbanzo beans, garlic, cumin, salt, olive oil and lemon juice. Blend until smooth. May add 2-4 Tablespoons of water to reach desired consistency.
3. Serve with fresh vegetables or pita chips.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Rinse beets under cool running water.
3. Bring a pot of water to a boil. Cut off stems of beets, leaving about an inch.
4. Place beets in pot of boiling water, cover and let simmer for about 45 minutes, or until tender.
5. While beets are cooking, in a small bowl, combine lime juice, chile or hot sauce, vegetable oil, salt and pepper.
6. Strain beets once done and place in bowl of cold water. Once cool to the touch, cut off root and stems, then use hands to peel the skin off.
7. Rinse the beets and chop into 1-inch pieces.
8. Combine beets, chickpeas, peanuts and dressing.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Put all ingredients into a food processor and blend until smooth. If you do not have a food processor, mash the chickpeas with a fork in a medium sized bowl, then mix in the rest of the ingredients.
3. Serve with whole grain crackers or sliced vegetables.
4. Store leftovers in a sealed container in the refrigerator.