Appetizers and Dips

Hummus

1     19 fl oz (540 ml) can of chickpeas
2     tblsp tahini
2     tblsp olive oil
2-3 cloves of garlic crushed
juice of half a lemon
2     tblsp chopped fresh parsley (optional)
1/8  tsp cayenne pepper
salt and pepper
water

Rinse chickpeas very well.  Throw all ingredients into food processor and run.  Slowly add water until mixture reaches desired consistency (approx. 2 minutes).  If fresh parsley is not available don't try to substitute with dried - it's just not the same.  Keeps refrigerated for about one week.

Guacamole

2    avacados
1    plum tomato, chopped
1/4 cup finely chopped red onion
2    cloves of garlic, crushed
1/8 tsp cayenne pepper (or to taste)
juice of half a lemon
salt

Squish avacado by hand (or with a fork if you're really squeemish).  Add in the rest of  the ingredients and mix well.  Try to prepare the guacamole as close to serving time as possible because squished avacado starts to brown pretty quickly, even with the lemon juice.

Potato Latkes

This isn't so much an appetizer as a dish to gorge yourself on once a year -  but I figured that would make a lousy category for just one dish.

6 potatoes, pared
2 onions, grated
3 eggs
2 tsp salt
1/2 tsp pepper
1/4 cup flour
1 tblsp oil
2 tsp baking powder
oil for frying

Grate potatoes and drain well.  Blend in remaining ingredients.  Drop from a spoon into hot oil and brown on both sides, turning only once.  I like to fry up some extra onions to put on top of the latkes.  Serve with sour cream or apple sauce.