Hummus

Place 16 oz can Chickpeas, rinsed into a food processor with 1/4 cup water and process until smooth. Add 3 tablespoons Lemon Juice, 3 tablespoons Tahini, 2 cloves Garlic, 1/4 teaspoon Salt, 2 1/2 tablespoons Olive Oil, 1/4 teaspoon Paprika, 1/2 teaspoon Cumin, and 1/4 Celery Salt. Process until smooth and blended.

Store in a closed container. Makes about 2 cups Hummus.

Lemon Pecan Pie

Cream Cheese Pastry

Blend 3oz. Package Cream Cheese, 1 stick (1/2 cup) Butter--both softened with 1/4 teaspoon Butter Flavoring and 1 cup Flour, sifted. Chill dough, then press into 9-inch pie plate. Trim and flute dough.

Lemon Pecan Filling

Slightly beat 3 eggs. Blend in 1 cup light brown sugar, 1 Pinch of salt, 1 cup Corn Syrup, 1/3 cup melted Butter. Add 1 teaspoon Vanilla Extract, 1 tablespoon Lemon Extract, and 1 teaspoon Butter Flavoring. Pour 1 1/2 cups Pecan Pieces onto bottom of crust. Pour filling over them.

Bake on a cookie sheet at 350 for 50-60 minutes. Until center of pie is almost set. Cool for at least 1 hour before cutting.