Serena's Egg Salad with Jalepeno Cilantro Hummus

Serena’s Egg Salad:

• 5 Eggs, hard boiled
• 1/8 C Red Onion, chopped
• 2 Scallions, chopped
• 1 Italian Zuchinni, lightly peeled and chopped
• 8 Grape or Cherry Tomatoes, halved
• 1/2 C Jalepeno Cilantro Hummus (recipe to follow)
• Add Sea Salt &/or Black Pepper as desired
• note: additional spices optional – fresh basil, chives, rosemary, nutmeg.

Combine all ingredients in bowl and stir. Serve atop a bed of greens,and drizzle with balsamic. OR atop toasted Ezekiel bread, drizzle with raw honey.
Regrigerate leftovers and use within 2 days.

Jalepeno Cilantro Hummus:

• 1 Can Garbanzo Beans, drained and rinsed
• 1 Jalepeno, chopped (include seeds for hot)
• 2 T Peppercinnis
• 1/2 bunch Cilantro
• 3 Garlic Cloves, peeled and chopped
• 1 Lime, juiced
• 1/8-1/4 C EVOO
• Add H2O for desired consistency

 Combine all ingredients in Food Processor or Magic Bullet. Refrigerate for up to 7 days.
Serve with Pita Chips, Tortilla Chips, or Rice Crackers.
Suggestions: Use in place of mayonaise for Egg Salad, Tuna Salad, Pasta Salad, Tortilla Spread for Wraps.