Lark Gardens: Red Pepper Hummus with Flatbread

Appetizers

Roasted Red Pepper Hummus - with Grilled Flatbread

2 Cups Canned Garbanzo Beans
1 Red Bell Pepper, roasted, peeled & seeded
1 tsp Salt
1 lg Garlic Clove
2 to 6 Tbls Fresh Lemon Juice (to taste)
1/4 Cup Lark Gardens Tuscany Blend Vinegar
2 Tbs Olive Oil
3 Tbs Tahini (more/less to taste)
1/4 tsp Ground Cumin
1/4 tsp Salt (to taste)
1/4 Cup Plain Yogurt

Drain beans and puree with garlic and red pepper in a food processor, blender or food mill. Add all the other ingredients and blend until thoroughly smooth.
Taste and adjust seasonings, adding salt, garlic or lemon juice as needed. Put into a serving bowl and cover well. Refrigerate until ready to serve. Dish will keep for up to 5 days (refrigerated).

Grilled Flatbread

Frozen bread dough         Heat skillet on medium heat. Roll out thawed
Olive oil (as needed)         bread dough to desired shape. Brush with oil,
Salt & Pepper (to taste)    season w/salt, pepper. Cook in skillet 5 minutes
                                       each side until golden brown.  pepper.                

Black Bean & Corn Salsa

1 1/2 cups fresh corn cut from the cob - or 1 1/2 cups frozen corn
1 cup black beans - soaked and cooked - or canned and rinsed
1 cup tomato, diced
2 scallions, sliced thin
1 medium red bell pepper, diced
1 jalapeno pepper, seeded and chopped fine
1 clove garlic, minced fine
2 tablespoons fresh cilantro, chopped
1/4 tsp salt
1/4 tsp pepper

Lark Gardens Caballero Vinegar to taste

Cook corn in a small amount of boiling water for 4 minutes or until
crisp tender. Drain and cool. combine corn and remaining ingredients.

The amount of vinegar is up to your own taste buds.