21
1
⁄
2
cup fresh lemon juice
1
⁄
4
cup tahini
2
teaspoons kosher salt
1
⁄
2
teaspoon cumin
2
tablespoons extra virgin olive oil
Place the parsley in the work bowl fitted with the chopping blade.
Place cover on work bowl and press On button, then the Pulse button,
and the Food Processor Button to pulse, 8-10 times. Remove and
reserve. Place the roasted garlic, chickpeas, lemon juice, tahini, salt,
and cumin in the work bowl. Press the On button and process on High
Speed until smooth, about 30-40 seconds. With the machine running,
add 1
1
⁄
2
tablespoons of the olive in a slow, steady stream, about 20
seconds, processing until completely blended. Press Off button.
Transfer to a serving dish, drizzle with remaining olive oil and sprinkle
with the reserved chopped parsley. Serve at room temperature with
wedges of pita bread, toasted pita chips or vegetable crudités.
*To roast garlic, peel as many cloves as you need (it will keep
refrigerated for a week in an airtight container, so do lots to have on
hand), and toss them in a small amount of olive oil. Place them in the
center of a sheet of heavy-duty aluminum foil and roast in a 400ºF
oven for 35-45 minutes until tender and golden. The sharp pungent
flavor of the garlic will become sweet and mellow.
Nutritional information per 1/3 cup serving:
Calories 181 (50% from fat) • carb 17g • pro 7g • fat 10g
• sat fat 1g • chol 0mg • sod 389mg•calc 60mg • fiber 6g
GUACAMOLE
Makes 1 cup
1
small clove garlic
2
medium ripe avocados, approximately 1 cup of pulp
2
teaspoons lemon juice
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon chili powder
Place the garlic in the work bowl fitted with the chopping blade. Turn
machine On and process on High until finely chopped, about 10 sec-
onds. Add remaining ingredients to bowl and pulse on High for
approximately 1
1
⁄
2
minutes, until the mixture is completely smooth
and creamy.
Serve immediately or cover the guacamole directly with plastic wrap to
avoid oxidation.
Nutritional information per 1/4 cup serving:
Calories 104 (79% from fat) • carb 5g • pro1g • fat 10g
• sat fat 1g • chol 0mg • sod301mg • calc 9mg • fiber 3g
GRAPE TOMATO SALSA
Makes about 1 cup
1
⁄
4
cup fresh cilantro leaves
1
small garlic clove, peeled
1
jalapeño pepper, halved, seeded, cut into
1
⁄
2
inch pieces
1
green onion, trimmed (include some green),
cut in
1
⁄
2
-inch pieces
1
pint grape tomatoes
1
teaspoon fresh lime juice
1
teaspoon kosher salt
Place cilantro in the work bowl fitted with the chopping blade. Place
cover on bowl and press the On button. With the food processor
running on high speed, add garlic through the feed tube and process
until finely chopped, about 5 seconds. Scrape work bowl. Add
jalapeño, onion, tomatoes, lime juice, and salt. Press the Pulse button
and pulse on high speed until coarsely chopped, about 8-10 times.
Nutritional information per tablespoon:
Calories 8 (9% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 170mg • calc. 4mg • fiber 0g
