1 3/4 cup of cooked, drained chickpeas (or 1 15oz can). Reserve juice.
1/2cup diced roasted red pepper
3Tbs tahini
2Tbs lemon juice
1 large clove of garlic
1tsp cumin
2tsp coriander
1tsp salt

Mix all in a food processor.

If using dry chickpeas, soak for at least 2-3 hours. Cook in fresh water; bring to a boil and cook on low for 2-3 hours, until chickpeas are soft.

If roasting red peppers, Preheat oven to 450 at BROIL. Place peppers on a baking sheet under broiler for 30min, turn every 5-10 minutes as peppers blacken. Remove to a bowl and cover with plastic wrap; let sit 20 minutes. When peppers are cool enough to handle, peel off skin and remove stem and seeds.

1lb. sweet potatoes, peeled and cut into 1″ pieces
1can (19.5oz) chickpeas
1/4cup fresh lemon juice
1/4cup tahini
2Tbs olive oil
2Tbs ground cumin
1 clove garlic, chopped
Coarse salt and pepper

Steam potatoes until tender, about 10-12 minutes.
In a food processor, combine ingredients. Puree about 1 minutes. Add water to thin if needed. Season with salt and pepper. Cool.
Refrigerate up to 1 week. Yields 4 cups.

3 cups crushed strawberries
5 cups sugar
3/4 cup water
1 (1.75oz) package powdered fruit pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally. Combine water and fruit pectin in a small sauce pan. Bring pectin mixture to a boil; boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Immediately spoon preserves into freezer containers, leaving 1/2 inch headspace. Cover with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw preserves. Preserves may be stored in the refrigerator 3 weeks.
Yield: about 6 cups.

This is my mother’s recipe, which she collected from Southern Living Magazine in the May issue of 1982!

Combine all in food processor:

2cups cooked garbanzos (chickpeas)
1/4cup lemon juice
3Tbs. tahini
4Tbs. olive oil (more as needed)
1/2tsp. cumin
1/2tsp. coriander
dash paprika
dash cayene pepper
pepper and salt to taste
1/2cup fresh chopped parsley
water (saved from garbanzos) as needed

A wonderful fresh salsa.

In a bowl:
1/2 small red or white onion OR 8 slender scallions, finely chopped
2 Tbs. fresh lime juice OR cold water

In another bowl, combine:
2 large tomatoes OR 3-5 ripe plum tomatoes, finely diced
1/4-1/2 C. fresh cilantro
3-5 fresh jalapeno peppers
1 medium clove garlic, minced

Add above bowl to onion, and season with 1/4 tsp. salt or to taste.

Serve immediately; tomatoes will lose their consistency and pepper will become more spicy the longer this sits.