Hummus

 The wonderful thing about hummus is that you can flavor it however you'd like and there are a variety of delicious dippers- my favorites are carrots, tortilla chips, Tortees (Peruvian equivalent to Fritos), and toasted ciabatta bread.

Ingredients

• 1 cup of cooked garbanzo beans (garbanzo cocidos)
• about 1/2 cup ish of water
• 1 tbs. olive oil (aceita de oliva)
• salt and pepper to taste (sal y pimienta)
• 1 tsp. rosemary (romero)
• juice from 1/2 lime (jugo limón)
• 1/2 small red pepper minced (ají)
• 1 tbs. minced garlic (ajo molido)

Add all the ingredients into a blender, the most important thing about the water to garbanzo ratio is that you want to barely cover the beans with water, then blend it together and you can add more water a bit at a time if needed. I have also added a small sauteed red bell pepper chopped into the mixture, it'ssss yummmmy. Serve with your favorite dipper. ¡Buen provecho!

Chicken Fajita Salad with Cumin Lime Dressing

This is a tasty salad for one....not necessarily healthy but oh so yummy. It's fairly easy to prepare, enjoy!

Chicken Fajita Salad 

• Cumin Lime Dressing (see below)
• Chicken fajita meat mixture (see below)
• 2 cups of chopped romaine lettuce
• Guamacole (see below)
• 1/2 cup of crushed Doritoes or tortilla chips 
• Sour cream 
• Shredded cheese- I haven't tried this with sour cream or cheese since I don't have access to them but if I did, I'm sure they would be lovely additions.
• Optional: I love cucumbers I put them on all salads that I make-add a few slices if you'd like!

Cumin Lime Dressing 

• 2 tbs.olive oil (aceite de oliva)
• 1 tbs. fresh lime juice (jugo de limón) 
• Zest of 1/2 lime 
• 1/2 tsp. dried oregano (orégano) 
• 1/2 tsp. salt or to taste (sal)
• 1/2" knob of fresh ginger, peeled and grated (kion)
• 1/4 tsp. cumin (cumino)

Whisk all ingredients together in small bowl and set aside. 

Chicken fajita meat mixture

• 1 boneless chicken breast sliced into thin strips (pechuga de pollo)
• 1 tbs. olive oil (aceite de oliva)
• 1 cloves garlic, minced (ajo molido)
• 1/8  tsp. sea salt (sal)
• 1/4 tsp. Worcestershire sauce 
• 1/8 tsp. chili powder 
• 1/8 tsp. cumin (polvo)
• 1/8 tsp. paprika
• 1/8 tsp. sugar (azúcar)
• 1/4 tbs. lime juice or lemon juice (jugo de limón)
• 1/4 tbs. vegetable oil (for cooking) (aceite)
• 1 small yellow onion, sliced (cebolla amarilla) 
• 1 small bell pepper, sliced thin (pimiento)
• 1 small jalapeno pepper, seeded and minced (optional) (ají)

Make marinade by combining olive oil, garlic, salt, Worcestershire sauce, chili powder, paprika, cumin, sugar, and lime juice in a bowl and tossing it with chicken. Set aside to marinade for 20 minutes.

Heat a skillet with 1/4 tbs. of cooking oil and add onion, saute until the onions are almost soft then add bell peppers. Sear the onions and peppers until they're a little charred. Add minced jalepeños. Remove mixture and set aside to cool.

In the same skillet add the marinated chicken, do not add the excess marinade it will make the mixture less charred and crispy (aka less fajita-y), if you'd like a more wet mixture add the marinade.

Cook chicken for a few minutes on each side or until the insides are no longer pink (check with knife), add pepper/onion mixture back into the skillet with the chicken. Cook for another 2 minutes until the mixture is combined well. Put in a bowl and set aside to cool. 

Guacamole

• 1 ripe avocado mashed (palta) 
• 1 small tomato chopped (tomate)
• 1/2 small red onion chopped (cebolla)
• salt and pepper to taste (sal y pimienta)
• 1 tsp. cilantro diced (culantro)
• pinch of minced garlic (ajo molido)

Add all ingredients menos the avocado to a blender. Blend until preferrred texture. Add blend to mashed avocado.

Combine lettuce, cooled chicken fajita mixture, dressing, chips, sour cream, guac, and cheese to a large bowl.

Bon apetite!