#3658 - Easy Basic Hummus

(by Shirley McNevich)

1 - 15oz. can garbanzo beans (drained but save the liquid)
1 TBSP lemon juice
1 TBSP olive oil
1-3 garlic cloves (minced)
1/2 tsp. ground cumin
1/2 tsp. salt

In a blender or a food processor add drained beans, lemon juice, olive oil, cumin and salt--mix well (it will be dry). Add a little of the reserved bean liquid at a time and blend again until you get the thickness that you like. Taste--adjust and add seasonings to your taste.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.