Mushroom, leek, and lemon risotto

2-3 trimmed leeks
2-3 cups mushrooms
8 tbsp olive oil
3 garlic cloves, crushed
3 green onions
2 cups arborio rice
5 cups of vegetable stock
1/2 cup lemon juice

Slice the leeks in half, then chop into small pieces. Chop the mushrooms as well. Heat 6 tbsp of the oil and cook the garlic for about a minute. Add the leeks, mushrooms, and onions, and cook over medium heat for about 10 minutes. Add the remaining 2 tbsp of oil, then stir in the rice. Cook for about 1 minute, or until the grains are translucent. Add a ladleful of stock to the pot, and cook until all the liquid is absorbed. Continue adding the stock one ladle at a time until it has completely absorbed (this usually takes about 25-30 minutes). If desired, garnish with parsley and serve with lemon wedges.

Spicy Hummus

2.5 cups cooked or canned chickpeas (a.k.a garbanzo beans)
2 tbsp soy sauce
3/4 cup lemon juice
jalapeno peppers (I use half a jar of the Old El Paso ones)
1 cup tahini
2 tsp cumin
dash of cayenne

Throw everything into a food processor. Turn on food processer. Turn off the food processor when desired consistency is achieved. If it's too runny, add more tahini. If it's not smooth enough, add more lemon juice. Serve with pita or veggies. Also tastes great on sandwiches.