Egg Salad with Jalapeno Cilantro Hummus

Egg Salad Ingredients:

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

Directions:

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 Ingredients: 


1 Can Garbanzo Beans, drained and rinsed
1 Jalapeno, 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 

Directions:

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.
 
Recipe by Serena Pell