Cuisinart DLC-2, Instruction And Recipe Booklet

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Hummus
This popular Middle Eastern sauce may be served with the traditional pita wedges or may
be used as a dip for fresh vegetable crudités. For something a little different, make the
original recipe, and then use half to make one of the variations.
Makes 2½ cups
¼ cup fresh fl at parsley leaves
2 strips lemon zest, ½ x 2 inches, bitter white scraped off
½ teaspoon kosher salt
2 small garlic cloves
2 cans (15.5 ounces each) chickpeas, drained, rinsed and drained again
3 tablespoons tahini paste
2 tablespoons fresh lemon juice
5 tablespoons water
1½ teaspoons ground cumin
1½ tablespoons extra virgin olive oil
Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the
machine running, drop the garlic down the feed tube, and process 10 seconds to chop.
Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl,
processing 60 seconds to combine. Scrape down the sides and bottom of the work bowl.
With the machine running, add the olive oil in a slow steady stream, and process until the
hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to
incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving to
allow the fl avors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped
parsley. If desired, drizzle with extra virgin olive oil.
Nutritional information per tablespoon:
Calories 37 (29% from fat) • pro. 1g • carb. 5g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 36mg • calc. 17mg • fi ber 1g
Roasted Shallot and Herb Hummus: Toss 6 ounces of peeled and trimmed shallots in ½
teaspoon extra virgin olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60
minutes. Allow to cool. Make hummus according to the above recipe, adding the cooled
roasted shallots along with 2 teaspoons herbes de Provence when processing the
chickpeas. Makes about 2¼ cups.
Roasted Red Pepper Hummus: Make hummus according to the above recipe; add 3
roasted red peppers when adding the chickpeas. Makes about 2½ cups.
Roasted Garlic Hummus: Toss 12 to 15 cloves of garlic in ½ teaspoon of extra virgin
olive oil and wrap in heavy-duty foil; roast in a 400ºF oven for 60 minutes. Allow to cool.
Make hummus according to the above recipe; add the cooled roasted garlic when adding
the chickpeas. Makes about 2 cups.