Rice and lentil salad

2-3 cups of brown rice, cooked and cooled
1 can red kidney beans, drained and rinsed
1 can lentils, rinsed and drained
1 red pepper, diced
1/2 medium red onion, chopped finely
3-4 celery sticks, diced
1/2 cucumber peeled and diced

Dressing #1:
1/4 cup kraft balsamic vinagrette (or similar dressing)
2 tbsp brown sugar
1/4 cup bbq sauce
italian seasoning

Curried Couscous

5 cups cooked couscous, cooled
1 can Chick peas rinsed and drained
½ cup raisins
½ cup chopped green onion
3-4 celery sticks chopped
1 cup chopped red pepper
juice from 1 orange
juice from 1 lemon
1-2 tbsp brown sugar (more makes it sweeter)
1-2 Tbsp curry powder (depending on taste)
1-2 Tbsp olive oil

Hummus

1 can chick peas drained
2 tbsp tahini
1/4 cup lemon juice ( give or take...depends on your taste preference)
2 tbsp fresh crushed garlic
1 tbsp olive oil
water ( add according to how thick you want your hummus)

Mix all ingredients in a food processor until smooth. I often need more lemon juice or water to make it smooth. Every tiem I make it it turns out different.
Variations:
1. Curry hummus...add 1 tbsp curry
2. add sundried tomatoes or roasted red peppers to taste
3. Olive hummus...add 1/4 cup black olives

Serve with baked pitas