3 Recipes to Celebrate National Chip and Dip Day

• 2 tablespoons chopped red onion
• ½ small Roma tomato, seeded and finely diced
• ½ jalapeño, seeded and diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons cucumber, peeled, seeded, and finely diced
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon lime zest
• ½ teaspoon sea salt
• 1 fresh avocado, diced

1. In a small bowl of cold water, put the onion, and set it aside for at least 10 minutes. Drain well, and then place the onion in a separate medium bowl.
        
2. Add the tomato, jalapeño, cilantro, cucumber, lime juice and zest, and salt to the bowl. Mix well. Stir in the avocado, folding to incorporate but leaving the avocado cubes mostly intact, and serve immediately or cover well and refrigerate for up to an hour.

• 1 (15-ounce) can cannellini beans, drained and rinsed
• ¼ cup fennel fronds
• 1 garlic clove
• ¼ cup olive oil
• ¼ cup freshly squeezed lemon juice (from 1-2 lemons), with their zest
• Salt
• Freshly ground black pepper

1. In a blender or food processor, puree the beans, fronds, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper and serve.
        
2. The dip keeps, covered and refrigerated, for 2-3 days

Excerpted from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy by Sherri Brooks Vinton. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• ½ teaspoon salt
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• Chopped fresh parsley, for garnish (optional) 

1. Set 5-6 whole chickpeas aside for garnish. Transfer the rest to a food processor and add the garlic and salt. Puree to a paste. Add the tahini and lemon juice and process until smooth and completely blended, scraping down the sides a few times.
        
2. Transfer the hummus to a shallow bowl. Cover and refrigerate for 1 hour to allow the flavors to develop. Serve chilled or at room temperature garnished with the reserved chickpeas and chopped parsley, if desired.

• Low-Cal Hummus: Substitute water for the tahini.
      
• Roasted Garlic Hummus: Replace the raw garlic with 1 whole bulb garlic, roasted and squeezed out of their skins.
     
• Hot ’n’ Spicy Hummus: Add 1 tablespoon of Sriracha or chipotle chile in adobo to the recipe.
      
• Roasted Red Pepper Hummus: Add ¼-1/3 cup chopped, jarred roasted red pepper.
      
• Sun-Dried Tomato Hummus: Add 2 tablespoons minced oil-packed or reconstituted dry-packed sun-dried tomatoes.
      
• Spice It Up Hummus: Add ½ teaspoon each of ground cumin and smoked paprika