Hummus

Hummus is so good, but buying it at the store can get expensive ($3 or 4). Making it from scratch is easy, cheap ($1, maybe?), and fun. The cheapest way is to buy your chickpeas (garbanzo) dried and cook them yourself. You can also buy a can of them for about 66 cents. Add whatever you like to this base recipe- artichoke hearts, roasted red peppers, extra garlic. I like mine spicy.

Adapted from Alton Brown:

• 1 tsp. chopped garlic
  
• 1 1/2 cups cooked chickpeas (or 1 can, drained)
• 2-3 tbsp. reserved cooking water (or tap)
  
• 1 tbsp. smooth peanut butter
• 2 tbsp. lemon juice (From concentrate is cheapest!)
  
• salt, pepper to taste
  
• 1/3 cup extra-virgin olive oil
• Pinch crushed red pepper (optional)
• Dash hot sauce (optional)
  

Start with your chickpeas in a food processor or blender. Pulse until chopped up, then add the rest of your ingredients and whirl until smooth. Enjoy with pita bread and fresh veggies. For an authentic look, drizzle with extra olive oil and sprinkle on paprika.

Bruschetta

This is an Italian hor d'oeuvre but I ate it as a meal. First, slice some of a bagette, drizzle with olive oil, salt and pepper, and toast under a broiler until crispy but not burnt. Meanwhile, in a skillet over medium heat, saute onions, carrots, celery, whatever you have in the fridge, until translucent. Add Italian seasoning (a great, useful bargain), and chopped tomatoes. These can either be fresh or canned. Heat tomatoes through. If the mixture is too watery, continue to cook until thick and chunky. Spoon over your toastettes and sprinkle with parmesan. Yummy!

Cheddar Potato skins

These are really easy.

For 1 dozen skins:

• 6 medium red potatoes (You could just any potato, these are just what I had on hand)
• 4 tbsp butter, softened
  
• 2 tbsp sour cream (plus extra for serving)
• 1/2 c. shredded cheddar cheese
• 2 tbsp bacon bits (optional)
• salt, pepper, to taste

Preheat your oven to 400*F. After washing, poke holes into the potatoes with a fork, and microwave until a sharp knife can easily penetrate. Cut them in half and carefully scoop out the inside into a bowl. Mash together with butter, sour cream, half the cheddar, bacon, and season with salt and pepper according to your tastes. Spoon mixture back into the skins and top with the remaining cheddar. Bake on a cookie sheet until the cheese is melted and bubbling. 8-10 minutes. Serve with sour cream.