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Add 1 or 2 minced tomatillos for an extra-tangy flavor.

Top with Peppy Pepitas (Chapter 8: Party Snacks).

In addition to the usual chips, serve this with baby carrots and/or jicama slices or sticks, for dipping.

Make nachos! Preheat the oven to 350°F. Spread tortilla chips on a tray, and sprinkle them generously with a grated mild cheese, such as jack or white Cheddar. Place the tray in the center of the oven and bake for a few minutes, until the cheese melts. Remove, let cool a little, and serve topped with guacamole and salsa.

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hummus

Makes 4 to 6 servings

You can buy some very good prepared hummus in almost any grocery store or deli these days, but it’s fun (and much cheaper) to make your own. This homemade version keeps for about a week if stored in a tightly covered container in the refrigerator, especially because you will be coating the surface with a serious slick of olive oil. You’ll need a blender or food processor for this. If you use a blender, you may need to work in batches and/or add a bit of water at the start to get the puréeing going.

This recipe is vegan.

Two 15-ounce cans chickpeas (about 3 cups cooked chickpeas)

6 tablespoons sesame tahini

6 tablespoons fresh lemon juice

1 teaspoon minced garlic (1 good-sized clove; or possibly more, to taste)

½ teaspoon salt (possibly more, to taste)

1 teaspoon ground cumin

Olive oil, for the top

1/8 teaspoon cayenne pepper

1. Set a colander in the sink and pour in the chickpeas. Give them a quick rinse and allow them to drain.

2. Put the chickpeas and all the remaining ingredients except the olive oil and cayenne in a blender or food processor, and purée to form a thick paste. Taste the hummus to see if you want to add more garlic or salt.

3. Transfer the hummus to a container with a tight-fitting lid (or put it in a decorative bowl) and smooth the top. Pour a little olive oil on top, and tilt until it coats the entire surface. Cover (with plastic wrap, if using the decorative bowl) and refrigerate until ready to use. Allow to come to room temperature before serving. Sprinkle the top with a light dusting of cayenne, and serve.

DISCOVER TAHINI

Sesame tahini is a flavorful paste made from pulverized sesame seeds. It comes packed in jars and can be found near the peanut butter and other nut and seed butters in the grocery store. When you first open the jar, the oil will likely have separated from the solids. Just patiently stir it back in. Once the jar has been opened, store tahini in the refrigerator, where it will keep indefinitely. In addition to using it in hummus, try it as a spread on its own, or thin it with a little water, add a touch of garlic, some lemon juice, and minced parsley, and use it as a sauce for vegetables or grains—or as a dip.

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GET CREATIVE

Use high-quality olive oil.

Sprinkle some minced parsley or cilantro and/or a bit of paprika on top of the hummus.

Reserve a handful of chickpeas to sprinkle on the hummus as a garnish.

Add up to ¼ cup chopped tomatoes (fresh or dried) before blending. (If using dried tomatoes, soften them in a little hot water first, then drain it off.)

Use fresh-squeezed orange juice in place of some or all of the lemon juice.

Add a few tablespoons of finely minced scallion, red onion, or red bell pepper before blending, or sprinkle these on top as a garnish.

Serve with fresh or toasted pita triangles (or store-bought pita chips) and a platter of raw and cooked vegetables for dipping.

Use as a topping for crostini (Chapter 8: Party Snacks) or Luxury Potato Bites (Chapter 8: Party Snacks).

Use as a sandwich filling (in pita or with regular bread), with cucumbers, tomatoes, and sliced pickles.

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peppy pepitas

Makes 8 to 10 servings

Plain hulled pumpkin seeds are among the world’s best snacks—delicious and nutritious, not to mention interesting, exotic, and not too filling. This recipe adds sexy, mouthwatering, and mysterious to that list. A slow stovetop toasting in lots of olive oil with whole cumin seeds