It’s been a little slow as far as posting goes here at A Pinch of This lately. However, I haven’t forgotten you all. 
Here’s a great, quick recipe for delicious guacamole. Measurements are all approximate.
Fresh Guacamole
1 1/2 avocado
handful fresh cilantro
1/4-1/2 cup diced red onion
1/2 cup diced tomato
1 diced jalapeno
garlic
salt & pepper
juice of 1/2 a lime
Mash all ingredients together in a bowl with a fork.
Can there be anything bad about fresh, homemade salsa? Made so much easier with a food processor – although you can certainly chop all of the ingredients by hand, you know, if you’ve nothing better to do.
Salsa Fresca
~1 cup fresh packed coarsely chopped cilantro
3 cloves fresh garlic
1/2 onion, coarsely chopped
1 jalapeno chili
7-8 (~2 1/2 pounds) tomatoes, cored and quartered
juice of 1 lime
salt (to taste)1. Pulse the cilantro and garlic together for about 30 seconds. Scrape down the sides and add the onion and jalapeno and pulse until finely chopped. Add this mixture to a medium bowl.
2. Working in batches, add the tomatoes to the food processor until finely chopped. Transfer to the cilantro mixture.
3. Stir in lime juice and salt to taste.
This is seriously the best hummus I’ve ever had. Eat it with raw veggies (carrots and cauliflower are really good) on a sandwich or…ummm….with a spoon. 
Consider yourself warned!
Kick Ass Hummus
5 cloves garlic
2 cups canned garbanzo beans
1/3 cup tahini
6 T lemon juice
1 1/2 tsp kosher salt
1 T. olive oil
1 tsp. ground cumin1. Add the garlic to the food processor and process until minced.
2. Add the rest of the ingredients and process until smooth.I really like to add some pickled jalapenos or roasted red peppers batches of mine as well.
To use dried garbanzo beans in place of canned follow instructions below:
1 cup dried garbanzo beans
1 T flour
1 T saltAdd enough water to the 3 ingredients above to form a paste and mix into the water that you will soak the beans in. Soak overnight.
Drain and rinse the beans.
Add the beans to enough water to cover them and bring to a boil.
Simmer until soft (~1/2 hour depending on the hardness of the water but may be up to an hour)
When the beans are the right consistency, (firm yet soft enough to bite into) drain.
If you want to remove the skins, soak in cold water, straining the skins as they float to the top. (Removing the skins definitely isn’t necessary – just throw all of it in the food processor)
Makes 2 cups – serving size 2T (1 PT/serving)
