Pinto Bean Hummus

Pinto Bean Hummus

1 can refried beans
1 tsp. garlic, crushed

¼ tsp black pepper
1/8 tsp ground mustard
½ tsp onion powder
2 tbsp lemon juice
¼ cup olive oil (plus more if needed)
salt to taste

Puree first six ingredients in a food processor. Once mixed, drizzle in olive oil in small amounts until hummus is smooth. Add salt to taste. Serve with fresh, raw veggies, pita chips, or crusty bread.

Delicious!

A-Plus Artichoke Dip

1/2 lb. fresh spinach, large stems removed (or 10 oz. frozen spinach, thawed)
2 garlic cloves, minced
15 oz. canned white beans, drained
1 bunch green onions, sliced
1 pinch cayenne pepper (or 1/2 tsp. hot pepper sauce)
2 Tbsp. fresh lemon juice
16 oz. canned artichoke hearts, drained and finely chopped

Wash the spinach, then cook until wilted.  Drain and place in blender.  Add cloves, beans, onion, cayenne, and lemon juice.  Puree until smooth.  Place in a bowl and stir in artichoke hearts.  Garnish with grape tomatoes and mint leaves.

Serve with pita wedges or crackers.