8
RecipeS
GUACAMOLE
This popular Mexican specialty is delicious with chips and
vegetable crudités, or as a topping for grilled chicken or
fish.
Makes about 2 cups
2
garlic cloves, peeled
3
green onions, trimmed and cut
into 12 millimetre pieces
1½ jalapeño peppers, cored, seeded and
cut into 12 millimetre pieces
3
ripe avocados, peeled, pitted,
and diced
3
tablespoons fresh lime juice
(juice of 1½ medium limes)
¾
teaspoon ground cumin
½
teaspoon ground coriander
¾
teaspoon kosher salt
¾
cup finely chopped tomatoes
Place the garlic, green onions and jalapeño peppers
in the work bowl. Pulse on Chop 10 times; scrape the
bottom and sides of the work bowl. Add the avocados,
lime juice, cumin, coriander and salt. Pulse on Chop
10 times, then process on Chop continuously for 15
seconds; scrape the work bowl. Process on Chop for
another 15 to 20 seconds until smooth and creamy.
Transfer to a serving bowl. Stir in chopped tomatoes
before serving.
Nutritional information per serving (3 tablespoons):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fibre 4g
TAPENAdE
A favourite from the Provençal region of France.
Makes about 1½ cups
2
garlic cloves, peeled
1½ anchovy fillets
1½ cups pitted niçoise or other imported black
olives
¼
cup drained and rinsed capers
2
tablespoons Dijon mustard
1½ tablespoons fresh lemon juice
(from ½ medium lemon)
1
tablespoon herbes de provence or thyme
¾
teaspoon freshly ground black pepper
¼
cup + 2 tablespoons extra virgin
olive oil
Chop the garlic for 5 seconds; scrape the work bowl.
Add the anchovies, olives and capers; pulse 10 times
on Chop. Scrape the work bowl. Add the mustard,
lemon juice, herbes and pepper. Process for 15 sec-
onds on Chop; scrape the work bowl. Process for an
additional 15 seconds; scrape the work bowl again
then add the olive oil. Process until a thick paste
forms, about 20 to 30 seconds.
Store in an airtight container in the refrigerator for up
to a week.
Nutritional information per serving (2 tablespoons):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fibre 1g
HUMMUS
Add a roasted red pepper and 1 teaspoon of
herbes de Provence for a variation.
Makes about 2 cups
¹⁄³
cup loosely packed italian parsley
leaves
1
garlic clove, peeled
1
can (570 grams) chickpeas, rinsed and
drained
2
tablespoons tahini*
2
tablespoons fresh lemon juice
¼
cup water
½
teaspoon ground cumin
¼
cup extra virgin olive oil
kosher salt and freshly ground black pepper
to taste
Chop the parsley for 5 seconds; remove and reserve.
With machine running, drop garlic through feed
tube. Process until finely chopped, about 5 seconds.
Add chickpeas, tahini, lemon juice, water, cumin and
reserved parsley to work bowl; process until smooth,
1½ to 2 minutes, stopping to scrape work bowl as
needed one or two times. With the machine running,
add the olive oil in a steady stream and process until
the mixture is smooth and creamy.
Taste and season with kosher salt and freshly ground
pepper.
*Tahini is a sesame seed paste available in most gro-
cery stores.
Nutritional information per serving (2 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fibre 2g
