Dip

Like most other youths and party types, metalheads tend to enjoy dip.

Smoky Blood-Red Mexican Thrash Salsa

4 plum tomatoes

1/2 onion

1 bell pepper

6 cloves garlic

Cilantro, salt and pepper to taste
1/4 cup tomato puree

2 chipotles (substitute jalapenos if chipotles can't be found)

Half a lime

Cut up your vegetables into very, very small pieces, possibly with the aid of a mandoline or food processor. Take all of the garlic and chipotles and half of the tomatoes, onion and pepper and cook them with the tomato puree, salt and pepper for a while. Mix together the raw and cooked vegetable mixtures and squeeze half a lime into the end result.

"Heavy Metal in Baghdad" Hummus

Cooked chickpeas

First press, extra virgin olive oil (Trader Joe's surprisingly makes good stuff)

Salt

Pepper

Half a lemon

Tahini (you can substitute peanut butter)
Garlic (to taste)

Get out a large mortar and pestle and mash garlic, a clove at a time, into a small amount of olive oil and salt until it is emusified into a sort of mush. Set aside. Using a food processor or large mortar and pestle, puree your chickpeas and stir in the olive oil / garlic mixture. Stir in some tahini and squeeze in lemon. If it's too dry, put in more olive oil. Dig a small well on top of the hummus and put in a little olive oil and a sprig of parsley.