2 large garlic cloves, chopped
1-15 ounce can garbanzo beans (chick peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar

Makes about 2 cups

Brushetta

4.5 ounces fresh diced tomatoes
1/4 tsp basil
1/8 tsp garlic powder
6 ounces white batard
5 ounces shredded mozzarella cheese

1. Chop tomatoes
2. Add basil and garlic to tomatoes
3. Slice batard
4. Top batard with tomato mixture
5. Add mozzarella cheese
6. Bake for 2 minutes in 350 degree oven

Salsa Black Bean Dip

one 10-ounce can black beans drained
2 pounds frozen whole kernel corn
1 pound fresh diced tomatoes
4 ounces red diced onion
7 Tbsp fresh chopped cilantro
1 tsp ground cumin
1 tsp red cayenne pepper
2-1/2 tsp garlic powder
6 Tbsp juice from real lemon
2 pounds fat-free sour cream

1. Rinse black beans thoroughly
2. Mix ingredients thoroughly
3. Refrigerate or serve