Header Photo Credits:
Monkey: © iStockPhoto.com/Lee Daniels
Sheep: © iStockPhoto.com/Vladimir Piskunov
Chickens: © iStockPhoto.com/Kurt Drubbel
Dog: © iStockPhoto.com/suemack
Elephant: © iStockPhoto.com/Graeme Purdy
Seal: © iStockPhoto.com/RichLindie
Rabbit: © iStockPhoto.com/sdominick
Owl: © iStockPhoto.com/craftvision
Store: © iStockPhoto.com/Rusian Dashinsky
1 cucumber, peeled, seeded, and diced
1 jalapeno, diced
1/2 white onion, diced
Fresh cilantro, chopped, to taste
Juice of 1 lime
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
Combine the cucumber, jalapeno, white onions, and cilantro in a bowl.
Add the lime juice (to get most juice out of a lime, roll on a hard surface before cutting in half) and season with the cumin, salt, and black pepper.
Refrigerate before serving!
March 14, 2013
1 15-oz can garbanzo beans, drained
1/4 cup water
2 Tbsp. tahini
1/4 cup lime juice
3 Tbsp. olive oil
1/3 cup chopped cilantro
1 canned chipotle pepper in adobo sauce (you can find it in the Hispanic food aisle of your local supermarket)
salt and pepper, to taste
In a blender or food processor, combine the garbanzo beans, water,
, lime juice, and olive oil. Blend for 2 minutes on low until smooth.
Add the cilantro and chipotle pepper (if you don’t want your hummus to be too spicy, just add half the pepper). Blend until smooth.
Mix in the salt and pepper, to taste, and serve with your favorite tortilla chips or veggies!
September 20, 2012