SOS Mango Salsa

2-3 large ripe Mangoes, chopped
1/2 small red onion, finely chopped
1 red pepper, chopped
1/2-1 (depending on size) green or orange pepper chopped
1/4 (about) loosely packed cilantro, chopped
1 jalapeno, minced (use about 1/2 the seeds, depending on how spicy you like it)
2 cloves garlic, minced
Juice from 2 oranges
Juice from 3 limes
Salt and pepper to taste
The salsa usually tastes better if it has about 8 hours or so to marinate before eating. Can also sub 2 peaches/nectarines for one of the mangoes. Good on fish and chicken!

Hummus

Using a food processor set to medium/high, drop in
2 green onions
3 cloves of garlic
Small handful of Kalamata olives (optional) Can also used roasted peppers, etc.
Add:
2 cans garbanzo beans that have been drained (save the juice)
3-4 Tbs olive oil
3-4 Tbs Tahini (optional)
1/2 Cup juice from the beans
1 Tbs Cumin
1 tsp Cayenne Pepper
1 tsp salt
These measurements are estimates, I usually just add stuff until it tastes right. This will usually keep in the fridge for about 4-5 days.