Alz Sorta Hummus

A bean dip that's sorta like hummus -- but different.

1 16-oz can chickpeas (garbanzos), drained and rinsed
1 16-oz can Great Northern (white) beans, drained and rinsed
2 TB cashew butter*
1/2 small clove of fresh garlic, minced
1/8 tsp cayenne pepper
1/4 tsp fresh ground pepper
1/2 tsp Mrs. Dash or other salt-free herb seasoning
1/8 tsp dried thyme
Juice of 1-2 small lemons (about 4 TB)
1-2 TB sesame oil
1 TB olive oil
Lemon slices

*Can easily make your own cashew butter by processing raw or roasted cashews in a food processor until smooth.

Process all ingredients in a food processor until smooth. Chill and serve with lemon slices.

Chickpeas With Coconut

A co-worker many moons ago gave me several recipes from a cooking class she took with Catherine Devine M.Ed. Since I was vegetarian during my son's formative years, this is one of his home cooking favorites.

2 cups potatoes, diced
¼ cup canola or olive oil
4 cups cooked chickpeas
1 tsp fennel seeds (optional)
1 Tb ground coriander
Juice of 1-2 limes
1 cup grated unsweetened coconut
½ cup water
2 tsp turmeric
½ tsp salt (optional)
2 fresh hot chili peppers (jalenpeños, etc.)

Steam the diced potatoes in a vegetable steamer until tender. Sauté the cooked potatoes in oil until they begin to brown. Add the remaining ingredients and simmer for 15 minutes, until the coconut is softened. Serves 8.