Salsa Verde

Makes about 2 cups. Takes 40 minutes.

10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
2 serrano peppers, minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of 1 lime
1 cup loosely packed fresh cilantro

In a small saucepan over low heat, saute the garlic and chile in oil until fragrant, about 3 minutes. Add the tomatillos and salt, saute until the tomatillos begin to soften and release moisture, about 5 minutes. Add the vegetable broth, bring to a slow boil, and cook for about 20 minutes, stirring occasionally. Remove from the heat, let cook until it is not steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.

Hummus

Serves 4. Takes 10 minutes, plus chill time.

2 (15 ounce) cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbsp sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
Pinch of ground cumin or ground coriander
Salt and pepper
Paprika

Place half the chickpeas an olive oil in a blender and pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper, add more lemon juice if necessary. Transfer to an airtight container and chill 30 minutes before serving.

Variations:
Fold in 1/2 to 1 cup of the follwoing: caramelized onions or shallots, roasted garlilc, roasted carrots, roasted beets, roasted red peppers, 2 to 3 tbsp of fresh dill and parsley, 1/4 cup black or green olives.

White Bean Aioli

Makes 1 1/2 cups. Takes 10 minutes.

1 (15 ounce) can of navy or great northern beans, drained and rinsed
2 tbsp lemon juice (about 1/2 a lemon)
1/4 tsp salt
Several pinches of pepper
1/4 cup olive oil
6 cloves garlic, chopped

Combine the beans, lemon juice, salt and pepper in blender and puree until smooth, scraping down the sides a couple of times. Heat a small pan over low. Cook garlic in olive oil for about 3 minutes. Add the garlic and oil to the mixture and puree. Taste for salt, pepper and lemon, and adjust to your liking. Transfer to a container, cover and refrigerate until ready to use.

Curried Carrot Dip

Makes 2 cups. Takes 25 minutes, plus chill time.

1 pound carrots, peeled and cut into 1/2 inch chunks
1/4 cup roasted sunflower seeds
2 tsp grapeseed or other vegetable oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt (less if sunflower seeds are salted)
1 tbsp fresh lemon juice

Bring a small pot of water to a boil, add carrots and cook for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.

Place the sunflower seeds in a blender and process to crumbs. Add all remaining ingredient and blend until smooth, scraping the sides down a couple times. Taste for salt and adjust the spices and lemon. Transfer to covered container and refrigerate until ready to use (at least 30 minutes).

Variation:
Caraway-Parsley Carrot Dip
Omit the curry and cumin. Add 1/2 tsp caraway seeds toward beginning and 1/2 cup loosely packed fresh parsley at end.