Lunch

I know your all interested in what I have for lunch. I can barely wait for summer and today's lunch felt like a taste of what's ahead. I enjoyed it with a book on the front porch rocking chair. On the menu was homemade roasted garlic hummus with veggies, and mango strawberry salsa with fresh baked tortilla taco chips. Yum.

And that, THAT, is what I could NEVER do when I owned a store.

Here are the no recipe needed, recipes:

Roasted Garlic Hummus

1 head of roasted garlic (roasting optional)
1 freshly squeezed lemon or 2-3 tbsp lemon juice
1 can drained and rinsed garbanzo beans
4 tbsp olive oil
2 tbsp tahini paste
1/4c warm water as needed

1. Cut the tip off a head of garlic till cloves are slightly exposed. Drizzle with olive oil. Wrap in tin foil and bake at 375 for 30-60 min as time permits. (Longer roasting draws out a sweeter and nuttier flavor in the garlic). Allow to cool so you can comfortably hold it.
2. Squeeze the roasted garlic into a blender along with all other ingredients.
3. Blend. Add water as needed to create desired texture.

Mango Strawberry Salsa

1 diced mango
1/2-3/4c diced strawberries
1/2 chopped red onion
2-3 tbsp cilantro
1/4 tsp sea salt
a dash of lime juice

Mix ingredients and dig in. Adjust to taste.

Baked Tortilla Chips

4-8 tortilla
olive oil
Sea, Kosher, or regular salt if you don't have either of the first 2
Spices as desired.

Preheat oven to 375. Lay out tortillas on a cutting board, 3 or 4 at a time. Cut them with a pizza cutter or sharp knife into 8 pieces. Brush them with olive oil. Sprinkle them with salt and whatever other spices you desire. I prefer plain, but paprika, dill or garlic salt are options. Bake for 6-8 minutes until corners are slightly turned up and brown. Store chips in an air tight container or bag.