Restaurant Salsa

Love this recipe. I'd do less garlic next time.

Roasted Chickpeas

Here are the roasted chickpeas we made last week. We did 3 cans and only doubled (not tripled) the spices. We decided there was a little too much cayenne, and they could maybe have a little more garlic taste--other than that, we liked the amount of spice. I didn't keep track of how long they really took to get crunchy. We did them on low broil and they took at least 50 min. Loved these as an alternative to popcorn during our movie.

So, next time I'll try (oven at 450--20-30 minutes first to dry them out):
3 cans chickpeas (garbanzo beans), rinsed

Combine the following:
2 tsp. paprika
1 tsp. salt
1/2 tsp. (heaping) garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. thyme
1/8 tsp. cayenne pepper

Spray the chickpeas with olive oil spray, toss them with the seasonings, and return them to the oven until desired crispness.

Dill Veggie Dip

1 cup sour cream
2/3 cup mayo
1 TB parsley
1 TB minced onion
1 tsp. seasoned salt
1 ½ tsp. dill weed

Stir and chill.

Refried Bean Chip Dip

I throw this together to eat with tortilla chips:

1 can refried beans
1 scoop of sour cream
taco seasoning to taste
handful of grated cheddar cheese

Stir together and heat until warm. When I don't have my kiddoes around I dice tomatoes and green onions in it too. I made it today with fat free refried beans and light sour cream--I love it!

Raw Veggie Pizza

Pizza Crust:

15" pizza pan. Preheat oven to 450 (only baking the crust).

1 cup warm water
2 1/4 tsp. yeast
1 tsp sugar
Let stand 10 min.

2 ½ cups flour (some whole wheat if desired)

2 TB olive oil
1 tsp salt

Mix; knead by hand in bowl. Let stand 5 min. Grease pan and hands. Spread dough evenly on pan. Bake 12-17 min (until golden brown).


Spread garlic cream cheese on cooled crust and then sprinkle with chopped broccoli, cauliflower, red & green peppers, crumbled bacon, carrots, green onions, etc.