Home made hummus, for me, has always been a challenge. Ingredients like tahini are expensive and the results are never as flavorful as the commercially prepared varieties. This recipe is one of my favorites because it is tahini-free, making the recipe simpler and less expensive, and the results are rich and flavorful.  The basic hummus recipe makes “plain” hummus, then there are several variations for different flavor combinations.

Basic Hummus Recipe:

1 can (15 oz) chick peas, drained and rinsed
1/3 cup olive oil
3 tbsp lemon juice
2 tbsp water
1 garlic clove, roughly chopped
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper

Combine all ingredients in a food processor or blender. Season with additional salt and pepper if needed. If mixture is too dry, add additional olive oil.

Spicy Cilantro-Lime Hummus: Substitute lime juice for lemon juice and add the zest of 1 lime. Increase cayenne pepper to 1/2 tsp and add 1/3 cup tightly packed cilantro leaves.

Roasted Red Pepper Hummus: omit cumin and add 2 tbsp fresh oregano leaves. Add 2/3 cup chopped roasted red pepper.

Garlic Lovers Hummus: increase garlic to 3-4 cloves (or as much as you like!).

Here is a rub good to try on chicken breasts or pork chops:

1 tsp chili powder
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp red pepper flakes
1/4 tsp instant espresso powder
Salt and pepper
olive oil

Combine all ingredients but salt, pepper, and olive oil in a small bowl. Season meat with salt and pepper. Rub meat with olive oil. Using hands, massage dry rub into meat, coating lightly. Bake or grill meat as desired.

Tip: Wash hands immediately after rubbing (chili powder will stain skin).

Here is a fresh and zesty sauce with Argentinean flair. Try it on chicken, beef, pork, or shrimp:

2 cups loosely packed parsley leaves
1 cups loosely packed cilantro leaves
1/2 cup loosely packed basil leaves
4 cloves of garlic, roughly chopped
1 tsp smoked paprika
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper, to taste

Combine all ingredients in a food processor and pulse. Perfect served over baked or grilled meat and vegetables.

Here’s a quick and easy to make dip, perfect for chips, crackers, or raw veggies. It is a touch tangy with herbs, garlic, and dijon mustard. Since everything is going in a food processor, the herbs and garlic can be coarsely chopped. You can also finely chop the herbs and garlic to combine in a bowl and mix by hand.

This can be made ahead of time and refrigerated for up to 5 days. Allow to chill at least 3o minutes before serving (allows the flavors to combine). Serve with your choice of dippers, such as tortilla chips, cut strips of red bell pepper, baby carrots, and wheat or rye crackers. This dip goes great with a fruity red wine, such as a Granacha/Tempranillo or similar Spanish blend.

Creamy Herb Dip

1 bar (8 oz) fat-free cream cheese, room temperature
1/3 cup low-fat sour cream
1/4 cup chopped chives
1/4 cup chopped basil
1/4 cup Parmesan cheese
2 garlic cloves, minced
2 tsp dijon mustard
zest and juice from about half a lemon
salt and pepper, to taste
olive oil, about 1 tbsp

Combine all ingredients but olive oil in a food processor. Pulse lightly to combine, then drizzle in olive oil while pulsing. Add just enough oil to combine all ingredients, about 1 tablespoon. Transfer mixture to a serving bowl and chill about 30 minutes before serving.

Store in an airtight container for up to 5 days.

One of the go-to favorites in our house is tacos (or nachos). Because I have long since given up on packaged taco spice mix, I came up with this mix of spices that adds just the right zing to ground beef. It took a couple adjustments to get the right balance of flavor and heat, but if you prefer a hotter mix, simply increase the red pepper flakes to taste or add a pinch of cayenne pepper.

For preparation, use one batch of this recipe for one pound of ground beef. I prefer to use beef with a low fat content (6% or less). Inside of draining the beef, I use the drippings to help the seasoning coat the beef. If you are using a higher fat content, drain the beef before adding the seasoning.

Homemade Nacho/Taco Seasoning

1 tbsp chili powder
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp red pepper flakes
1/4 dried oregano

Combine all ingredients in a small bowl.

When preparing, brown ground beef in a skillet and drain. Reduce heat to low and return beef to skillet. Add seasoning and stir until beef is evenly coated. If pan is too dry, add a little water or reserve some of the drippings. Remove from heat and serve as desired.