since the tustin sisters are using this forum to share recipes, i am adding a couple of my recent favorites.  please note that i generally do not measure ingredients, within reason.  so start with not too much and increase until it taste good to you.

Sundried Tomato Hummus

This is a great easy recipe because I buy garbanzo beans whenever it's on sale so I can make a quick appetizer if necessary.  You can make this one day in advance.  Just keep it refrigerated.

1 (16 oz) can of chick peas (garbanzo beans)
8 sundried tomatoes; if you're using the kind that comes marinated in olive oil, soak it in warm water to loosen the oil; if you're using the kind that comes dried, presoak it in warm water to re-moisten them
lemon juice (if i don't have lemon juice, i replace with vinegar, but use much less)
tahini (i replace this with sesame seed oil, but tahini taste better)
salt
pepper
olive oil

Drain the garbanzo beans, but save the water that it came in.  Place all the ingredients in a food processor and process until its smoothness is to your liking.  Since all the ingredients except the beans are approximate, start off with a little and increase the amount until it tastes good to you.  The olive oil is to smooth out the texture.  I try not to add to much oil, but use the garbanzo bean water to make smoother also.  But be careful when you do this b/c the water is salty.

The great thing about hummus is that you can make it taste like whatever you want.  You can replace the sundried tomatoes with garlic, which is the classic.  Start with three or four cloves and see if it's garlicky enough for you.  You can also make cilantro hummus.  Start with half the bunch and add more if you want more cilantro taste.  If you make one with some other ingredient, let me know about it.  I'm sure I'd love it!

Cucumber Salad

This also a great easy recipe because you can make this several days in advance.  I saw this on Everyday Cooking on PBS, but have since tweaked it a little.

2 English cucumbers
3 Roma tomatoes
1 red onion
1/2 to 1 bunch of parsley
lemon juice
olive oil
salt
pepper

Cut the ends off the cucumber and remove peel.  You can alternate between peel and not peel around the cucumber so you retain the crunchiness of the skin.  Cut the cucumber down the center lengthwise.  Use a spoon to remove the seeds.  Cut each piece down the center lengthwise again.  Cut the cucumber widthwise to about 1/4 of an inch big.  Cut the tomatoes down the center and remove seeds with a spoon.  Cut them widthwise so they are about the same size as the cucumbers. Chop both the red onion and parsley.  In a separate bowl, squeeze the lemon for juice and whisk with olive oil, salt and pepper to taste.  If it's too tart for you, add more olive oil.  Combine all ingredients and toss.

If you're making this in advance, you can combine, cucumber, parsley and tomatoes and keep in one box.  Chop the onion, but keep in a separate box or baggy.  When you're ready to serve, make the dressing and then combine everything.  Fresh as ever!