Romaine Lettuce with Humus and Mango Salsa

Hummus and Mango Salsa on Romaine Lettuce
From Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.
Hummus Ingredients:
2 C. almonds, soaked
1 C. sesame seeds, unsoaked
5 Tb. fresh lemon juice
1 clove garlic
1 C. water
2 Tb. olive oil
1 Tb. cumin
1 1/2 tsp. Celtic salt
1 tsp. fresh ground pepper

Directions: In food processor with "S" blade, process the almonds until finely chopped. Slowly add 1/2 cup water and mix for 2-3 mins until creamy. In a blender grind sesame seed dry to powder and then mix with 1/2 cup water and remaining ingredients until the mixture is smooth. Add more water if necessary. Add creamed almond mixture and process for 1-2 mins until the mixture is blended.

For the mango salsa (just from my imagination):
Ingredients:
2 medium mangoes
1/2 red or orange bell pepper
1/2 medium white onion
3 Tb. olive oil
4 Tb. fresh lime juice
2 Tb. fresh cilantro

Directions:
Soak pepper and cilantro in olive oil/lime juice mixture overnight. Drain mixture mix with diced mango and onion.

Spread about 2 Tb hummus and 2 Tb mango salsa on a leaf of Romaine lettuce. Garnish with raw pine nuts and grape tomatoes.