Cuisinart SmartPower Duet BFP-603, Instruction Booklet

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2. Put all ingredients except the oil into the work bowl. Pulse on High to
combine, and then run on High until parsley is finely chopped.
3. With machine running, slowly pour the olive oil through the drizzle hole in the
food pusher until homogenous, about 45 to 60 seconds.
Nu tri tion al i nfor mat ion p er se rvi ng (1 ta blesp oon ):
Cal ori es 91 (99 % fr om fat ) • car b. 0 g • pro . 0 g • fat 11g • sa t. f at 2g
• ch ol. 0m g • so d. 7 6m g • cal c. 3 mg • fib er 0g
Ro ast ed G arl ic Humm us
The sw eet nes s o f th e ro ast ed gar lic and the tan gin ess of t he lem on jui ce mak e
for a d elic iou s v ers ion o f th e M ed ite rra nea n c las sic d ip .
Mak es ab out 2 cu ps
1 ga rlic he ad (o r 10 to 12 pe ele d c lo ve s o f g arl ic )
4 ta ble sp oo ns ext ra vir gin oliv e o il, div id ed
2 ta ble sp oo ns fre sh pa rsl ey
1 ca n (1 9 o un ce ) c hic kp ea s, dra in ed an d ri nse d
¼ cu p fr esh le mo n ju ic e
3 ta ble sp oo ns ta hin i
1 te asp oo n ko sh er sa lt
½ te asp oo n g ro un d c um in
¹∕³ cu p w ate r (c ou ld be le ss or mo re , d ep en din g o n p re fe rre d
th ick nes s)
1. Preheat oven to 400°F. Cut the top part of the head of garlic off (if using a
whole head), being sure that each clove is exposed. Place cut garlic head in a
piece of foil (large enough to generously wrap the garlic). Pour 2 tablespoons
of the oil over the cut garlic. (If using already peeled garlic, just place the
cloves in foil and pour olive oil over them.) Wrap well with the foil. Place on a
baking sheet in the preheated oven. Roast for about 40 minutes, or until garlic
is fully softened. Cool to room temperature.
2. While the roasted garlic is cooling, insert the chopping blade into the food
processor; fit onto motor base. Put the parsley into the work bowl and pulse
2 to 3 times on High to chop. Add the cooled garlic, chickpeas, lemon juice,
tahini, salt and cumin. Pulse 2 to 3 times on High to chop, then run on High
until smooth. Once the mixture is combined, continue processing and slowly
add the water through the drizzle hole in the feed tube. Add more water if a
thinner consistency is desired.
3. Before serving, drizzle hummus with olive oil, and top with paprika and
additional chopped parsley, if desired. Serve at room temperature with wedges
of pita bread, toasted pita chips or vegetable crudités.
Nu tri tion al i nfor mat ion p er se rvi ng (2 ta ble sp oon s):
Cal ori es 128 (58 % fr om fat ) • car b. 1 0g • p ro . 4g • fa t 9 g • sat . fa t 1g
• ch ol. 0m g • so d. 3 67m g • cal c. 2 7m g • fib er 2g
Man go S alsa
Man go Sal sa is exc elle nt ser ved ove r g rill ed fis h, c hic ken or eve n p ork
ten der loi n. It ca n a lso b e s erv ed like tr ad itio nal to mat o s als a w ith to rtil la chi ps.
We love it pai red with our Cra b C ake s (r eci pe fol low s).
Mak es ab out 2 cu ps
¼ la rg e re d b ell pe pp er, cu t in to ½-i nc h p ie ce s
1 ga rlic clo ve
1 sm all ja la pe ño pe pp er, ste mm ed an d se ed ed ,
cu t in to ½-i nc h p ie ce s
½ sm all re d o nio n, cu t in to ½-i nc h p ie ce s
1 ma ng o, p ee le d a nd pit te d, cu t in to ½-i nc h p ie ce s
1½ ta ble sp oo ns fre sh cila ntr o
2 te asp oo ns fre sh lim e ju ic e
1½ te asp oo ns ric e vi ne ga r (m ay use ra sp be rry or
wh ite ba lsa mic vin eg ar in pla ce of th e ri ce )
½ te asp oo n h on ey
pin ch ko sh er sa lt
1. Insert the chopping blade into the food processor; fit onto motor base.
2. Put the red pepper into the work bowl and pulse on High to roughly chop,
about 2 pulses. Reserve in a separate mixing bowl.
3. Put the garlic, jalepeño and onion into the work bowl. Pulse 2 to 3 times on
High to chop. Remove and reserve in the same bowl as the red pepper.
4. Put the mango and cilantro into the work bowl and pulse on Low until mango
is roughly chopped, about 5 to 6 pulses.
5. Transfer mango and cilantro to the bowl with the other chopped vegetables.
Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow
flavors to develop (a minimum of 30 minutes).
Nu tri tion al i nfor mat ion p er se rvi ng (2 ta ble sp oon s):
Cal ori es 11 (3% fro m fa t) • car b. 3 g • pro . 0 g • fat 0g • sa t. f at 0g
• ch ol. 0m g • so d. 7 mg • ca lc. 2m g • fib er 0g