sUndRied toMato HUMMUs
2 cans (16 oz. ea.) chick peas
¹/³ cup fresh lemon juice
2 tbsp. olive oil
3 tbsp. tahini (sesame seed paste)
2 large cloves garlic
½ tsp. salt
¼ tsp. ground cumin
½ cup chopped sundried tomatoes
2 tbsp. chopped parsley
drain chick peas, reserving liquid.
In blender jar, combine lemon juice, oil, chick peas, tahini, garlic, salt and
cumin. Place cover on jar. Pulse several times for about 5 seconds each to blend
ingredients. Blend on PURee (5) until smooth and well blended, about
30 seconds. If mixture is thick, add 2 to 3 tbsp. reserved chick pea liquid through
lid cap opening. Turn blender off.
Spoon mixture into bowl; blend in tomatoes and parsley. Serve immediately
or cover and refrigerate until ready to serve.
Serve with toasted pita wedges.
Makes about 3 cups
apple caBBage slaw
1 large egg
1 egg yolk
¼ tsp. dry mustard
¼ tsp. salt
¹/
8
tsp. pepper
¼ cup rice vinegar
²/³ cup vegetable oil
4 cups packaged cabbage slaw mix
2 cups coarsely chopped Granny Smith apples
1 small purple onion, chopped (about ½ cup)
½ cup coarsely chopped honey roasted peanuts
½ cup golden raisins
In blender container, combine 1 large egg, 1 egg yolk and ¼ tsp. dry mustard.
Blend on STIR (1) for 10 seconds. Add rice vinegar and blend on STIR (1) for
20 seconds. Remove lid cap and with blender running drizzle in vegetable oil
in slow steady stream (about 1 minute). Scrape down container.
In large bowl, combine remaining ingredients and spoon dressing over all;
toss to coat. Cover and chill about 1 hour or until ready to serve.
Makes 6 servings
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