GREEK HUMMUS

For the vinaigrette: Mix 3 tbsp olive oil, 1 clove minced garlic, 1 tbsp lemon juice, 1 tsp red wine vinegar, 1 tsp oregano, 1 tsp chopped fresh parsley, and salt and pepper to taste. Whisk together and set in the fridge. For the salad: Chop 1/2 cup green bell pepper, 1/2 cup tomatoes, 1/2 cup thinly sliced red onion, 1/2 cup cucumber, 1/2 cup feta, and 1/2 cup kalamata olives. Put all chopped salad ingredients into a medium-sized bowl and mix to combine. Add the dressing into the salad and mix, then set in the fridge. For the hummus: Add 1 can chickpeas or garbanzo beans, 1/3 cup tahini, 3 tbsp olive oil, 1/2 lemon (juiced), 1 garlic clove, 1/2 tsp paprika, salt and pepper to taste (you may need more salt than you think), and 4 tbsp water into a high-powered blender or a food processor. Mix for 1 minute on high, stopping halfway to scrape the sides. Pour hummus into a serving dish or bowl & add the Greek salad on top. Eat with pita and your choice of veggies.