Bev's Recipe Collection

• 1/3 C olive oil
• 1/3 C balsamic vinegar
• 1 heaping t sugar (or honey sucanat)
• 1 T fresh basil, oregano, or thyme
• 1 t Dijon mustard (or 1/4 t dry)
• 1/8 t paprika
• 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

Hummus:

• 1 15 oz can organic chickpeas, drained
• 3 Tbs olive oil
• 2 Tbs lemon juice
• 3/4 tsp salt (1 t salt if using organic chickpeas)
• 2 cloves garlic, minced
• sprinkles of chili powder, onion powder, cumin, oregano, and dried parsley to taste

Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.

Sauteed Red Peppers:

• 1/2 red bell pepper
• 1 tsp olive oil
• salt and ground black pepper to taste

Place ingredients in a skillet and sauté for a few minutes. Let cool.

Assembly:

Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.

From www.blogofjoy.com