Greek Dips -- Hummus and Tzatziki

Sadly, I have no pictures, but wanted to share these two easy recipes for Hummus and Tzatziki.  These are of course quite simple, but making them reminded me how much better the homemade versions are than the store-bought. 

The Kitchen's Hummus
Makes 1-2 cups

NOTES: This is a very easy recipe that’s great to have around. It has a pretty good shelf life; just keep it covered in the fridge. It goes wonderfully with grilled bread drizzled with excellent olive oil.

INGREDIENTS: 1 15-ounce can good-quality chickpeas (garbanzos), drained and rinsed 2 cloves garlic 1/4 cup fresh lemon juice 1/4 extra-virgin olive oil 1/2 cup tahini paste Salt and pepper, to taste

INSTRUCTIONS: 1. Place all ingredients in a food processor and blend to a smooth paste.Taste and adjust seasoning. Tzatziki Cooking Light Prepare this traditional Greek dip within an hour of serving time to prevent it from becoming watery.   1 cup grated peeled English cuke (I didnt peel) 1 cup plain Greek yogurt 1 T. chopped fresh mint 1/4 tsp salt 1/4 tsp pepper 1 garlic clove, minced Pat cuke dry with paper towels.  Combine cuke and rest of ingredients in a small bowl.  Cover and chill for 1 hour.