Black Bean Hummus

1 cup cooked or canned black beans
2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari soy sauce
1 tablespoon tahini (sesame paste)
1 teaspoon honey
2 dashes Tabasco sauce
Salt and freshly ground black pepper

Add all the ingredients to a food processor. Blend on low speed until roughly chopped, then increase to high speed to get a smooth consistency. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 7 days.

Notes:
1. Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up. If you are using canned black beans, the canning liquid will give you the desired results.

2. For variety, replace the black beans with white beans, chickpeas or even soybeans.

3. Serve with rice crackers, pita crisps or Belgian endive.

4. Try adding a tablespoon of finely chopped dill, chervil and/or basil to the finished hummus for an herbal flavor.

Both Recipes from “Totally Dairy-Free Cooking” by Louis Lanza

Wrapped Water Chestnuts

1 can water whole chestnuts, drained
¼ c. soy sauce
¼ c. brown sugar
8 slices bacon (cut in ½)

Combine chestnuts and soy sauce and let stand 30 minutes. Discard soy sauce and roll chestnuts in sugar. Wrap bacon around each chestnut and put a toothpick through each to hold bacon. Arrange on broiler pan and bake at 400° for 20 minutes. Drain on paper towels and serve immediately.

Sausage Dip

1# sausage
2 green peppers chopped
3 tomatoes
1 4 oz can green chilies
8 oz cream cheese
16 0z sour cream

Brown sausage, sauté green pepper, add chilies (drained), tomatoes, cheese, sour cream,
Serve warm with tortilla chips

Carol’s Clam Dip

1 can minced clams
1 can diced clams ( for more texture)
2 8 oz. cream cheese
2 Tbsp. horseradish (or to taste)
1 to 2 tsp. Worcestershire sauce (or to taste)
Garlic powder (or garlic salt) to taste
Squeeze of lemon juice

Drain clams and set aside some of the juice for thinning if necessary. Combine all ingredients and mix well. Adjust consistency with clam juice if necessary. Serve with potato chips. Yum!

(this is a double batch………. It always disappears fast though)

Artichoke Dip

1 c. mozzarella
1 c. parmesan, grated
1 c. mayonnaise
2 cans chopped artichokes (not marinated)
Garlic salt or powder (a shot or to taste)

Mix. Bake at 350° for 20 minutes. Serve with water crackers

Maybe try chopped water chestnuts.