MIsh Morris Hummus and Potato salad

Hummus

2 cups cooked garbonzo beans
1/3 cp. olive oil
1/4 cp. lemon juice
2 tsp. roasted cumin powder (or less)
1 tsp. salt
pinch fresh ground pepper
small pinch hing (optional)

blend and enjoy.

I just cooked a big pot of garbonzo beans tonight and bagged them 2 cups to a bag and popped them in the freezer. I flatten out the bag so the beans are in one thin layer and this way they thaw out quickly when I need them. It makes it so easy to whip up some hummus in just a few minutes and they are much nicer than the canned ones.

Potato Salad

5 lbs. of golden Yukon potatoes (cooked with peels on and then peeled and cubed while hot)
1/2 yellow onion minced (my sister puts in way more, up to 2 onions)
3/4 to 1 cp. dill pickles cubed very small
bacon (veggie, turkey or whatever) fried and cubed
vinegar (maybe less than a quarter cup)
pickle juice (a few shots)
Hellman's mayo (maybe half cup or probably more)
salt
pepper
hot water

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork.

Once you have peeled and cubed the potatoes pour a few shots of vinegar over them while they are still hot.

Gently lift and toss them to distribute the vinegar. Let it rest and cool for a little while before adding the other ingredients. The potato salad tasted better if it has a chance to sit for awhile (in the fridge).

Add a bit of hot water at the end and stir gently to thin out the mayo and give the salad a nice gloss. Always pour a bit of hot water over and stir again before serving because it will be creamier that way.

This is the amount I made for Heath's party but you can of course adjust it to any size. I didn't put exact amounts for some of the ingredients because I didn't measure how much I put in.