Hummus...as promised!! SOoooo good.

1 oz can chickpeas
2 garlic cloves, coarsely crushed
6 Tbs lemon juice
4 Tbs tahini (apparently you can do without this??)
5 Tbs olive oil, plus estra to serve
1 tsp ground cumin

**Drain chickpeas reserving the liquid from the can and put them in a food processor or blender. Blend to a smooth paste, adding a small amount of the reserved liquid, if necessary.

**Mix the garlic, lemon juice and tahini together and add to the blender or food processor. process until smooth. With the machine running, gradually add 3 Tbs of the olive oil through the feeder tube or lid and allow to mix in.

**Add the cumin. Season with salt and pepper. Process to mix, scrape into bowl, cover, chill and eat later with tortilla chips, pita or whatevah!!

Cinnamon and Lime Chicken Fajitas

Somewhat of a variation on Black bean Sweet Potato Burritos actually, here's the recipe. I really enjoyed it...the lime and cinnamon!! MMmmmm

4 boneless skinless chicken breast halves
1 Tbs ground cinnamon (or more)
salt and pepper to taste
2 large potatoes, chopped
1/4 cup canola oil
1 large spanish onion, chopped (or yellow works)
1 large clove garlic, minced
1 Tbs chopped jalapeno peppers
1 lime, juiced
Tortillas for 6
(I also included about 3/4 of a sliced red bell pepper in the saute pan!!)

**Preheat oven to 400F. Lightly grease a medium baking dish. Season chicken with cinnamon, salt and pepper. Arrange in the baking dish and bake 30 minutes until no longer pink and juices run clear. Cool and shred.

**Arrange potatoes in a separate medium baking dish. Rub with about 1/2 the oil and season with salt. Bake 30-40 minutes until tender.

**Heat remaining oil in a medium skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

**Warm tortillas, fill 'em up and enjoy!!!