Red Pepper Hummus

Red Pepper Hummus

15 ounces canned garbanzo beans drained
1/2 cup water-packed roasted red peppers - about 2 peppers
1 tablespoon tahini
3 tablespoons lemon juice
1 clove garlic -- or more to taste
1/4 teaspoon ground cumin

Combine all ingredients in a food processor and process until completely smooth.

Makes about 2 cups.

Acorn Squash Babaganoosh

Acorn Squash Babaganoosh

Recipe By: Jeff Smith
Posted By: Leslie
Serving Size: 6

1 1/2 pounds acorn squash
2 tablespoons olive oil
1 clove garlic -- peeled and crushed
juice of 1/2 a lemon
2 tablespoons sesame paste (tahini)
salt to taste
paprika and olive oil for garnish

Cut squash in half and remove seeds. Brush with olive oil and bake, uncovered at 325 degrees for 1 1/2 hours, or until very tender and starting to brown. Cool, scrape out pulp and mash. Add all other ingredients and mix well. Place in a serving bowl and sprinkle with paprika and olive oil.

Red Onion Vinaigrette Dressing

Red Onion Vinaigrette Dressing
1/2 small red onion cut into 1/2" pieces
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup white balsamic vinegar
1/2 cup olive oil

Place all ingredients, except oil, in blender and blend until smooth. Add oil, stir to mix.