Spicy Three Pepper Hummus

2 (16 ounce) cans garbanzo beans, drained except for ½ of liquid from one can
2 tablespoons olive oil
1/8 cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced (or 4 tsp jarred, minced garlic, drained)
4 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano
Directions
Process in a food processor until well blended. Continue processing while adding small amounts of olive oil and/or water until you achieve desired consistency. Taste. Add salt if desired.

Chicken Spaghetti

CHICKEN SPAGHETTI
1 large or 2 small chicken breasts, cooked and de-boned
1 onion
2 tbsp. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of cheddar cheese soup
Broth from chicken
1 bell pepper
1 pkg. spaghetti broken into small (about 3 inches) pieces
3 cups shredded cheddar cheese
1 can Rotel
Dice onion and bell pepper; sauté in butter. Cook spaghetti in chicken broth and water. In large bowl, mix cream of chicken, mushroom, cheddar, chicken, 2 cups of shredded cheddar cheese, pepper and onion mixture. Add 1 can drained Rotel; mix well. Add cooked spaghetti and 1/2 cup chicken broth and mix well. Pour into large baking dish. Top with 1 cup of shredded cheese. Bake at 350 degrees for 30 minutes. ( I like to sprinkle with parmesan cheese when removed from oven.)

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