Melon Salsa

I threw this recipe together quickly for my "A Muse Schmooze" get-together with the Longmontinas.

The group is designed to push each other to finish started projects (from knitting to novel-writing). Mostly we just  drink wine, eat cheese and make sarcastic jokes. So awesome.

Anyway...Melon Salsa!

Cantaloupes were practically being given away at Safeway today, so I picked some up and improvised something that would be bright and summery to celebrate summer's almost end.

What you'll need:

~1/2 Cantaloupe

~1 red onion

~1 small cucumber

~2 roma tomato (firm)

~1 bunch of cilantro

~2 serrano peppers

~juice of 2 limes

~1 can of  black beans, drained and washed

~Salt to taste

Dice everything (except the beans). Toss with  beans, lime juice and salt and refrigerate a few hours (to let the lime seep in).

Serve with blue corn chips. Should go well with a Mexican beer or an apple-y Chardonnay.

Makes two party-dip-bowl-sized servings.

Cilantro Lime Hummus

Hummus is a great appetizer for “pop-in” entertaining. The supplies cost very little, it only takes a few minutes to make fresh and is suitable for vegetarians and vegans.

If you always make sure you have a can of garbanzo beans in the pantry and a jar of tahini (sesame paste) in the fridge, you’ll probably already have the rest of the ingredients around anyway,and you can make it on a moments notice.

This version has a bit of a Southwestern twist, with cilantro and lime.

Cilantro Lime Hummus
1 can chick peas (garbanzo beans)
2 Tbsp extra virgin olive oil    
Juice of one lime
Juice of one lemon
3 TB  Tahini (Sesame Paste; I could only find this at Whole Foods in Colorado -
     it was readily available in most markets in California.
    One jar will last a crazy long time)
1 big clove garlic    
1/2 tsp sea salt    
1/4 bunch of cilantro leaves
1/2 serrano pepper* (*Optional)
1/4 to 1/2 cup water as needed

Blend ingredients (in blender or food processor), adding water until desired consistency is reached (should be thickness of peanut butter).

Transfer to cute bowl and top with cilantro leaves and sea salt. Serve with pita chips, sliced baguette or fresh veggies (I like dipping fresh jalapenos or Serrano peppers). Goes well with wine or beer.