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15
Roasted Garlic Hummus
Makes about 2/
cups
2 tablespoons Italian parsley leaves
8-12 cloves roasted garlic, cooled*
2 cups canned chickpeas, drained
½ cup fresh lemon juice
¼ cup tahini
2 teaspoons kosher salt
½ teaspoon cumin
3 tablespoons extra virgin olive oil
Place the parsley in the food processor work bowl fitted with the
chopping blade. Place cover on work bowl and pulse on Food
Processor, 8 to 10 times. Remove and reserve. Place the roasted
garlic, chickpeas, lemon juice, tahini, salt, and cumin in the work
bowl. Process on Food Processor until smooth, about 30 to 40
seconds. With the machine running, add 2 tablespoons of the olive
oil in a slow, steady stream, about 20 seconds, processing until
completely blended. Transfer to a bowl to allow flavors to blend for
30 minutes or longer before serving. Cover and refrigerate if not
serving after 30 minutes.
Remove from refrigerator 30 minutes before serving. To serve,
transfer to serving bowl, drizzle with remaining olive oil and
sprinkle with the reserved chopped parsley. Serve 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 to 45 minutes until tender and golden. The sharp
pungent flavor of the garlic will become sweet and mellow.
Nutritional information per serving (¹/
³
cup):
Calories 181 (50% from fat) • carb. 17g • pro. 7g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 389mg • calc. 60 mg • fiber 6g
Pesto
Traditional pesto is a thick, uncooked sauce made of basil leaves, garlic,
olive oil, pine nuts, and cheese. It is a favorite for dressing pasta, and is
also wonderful on boiled or steamed potatoes, steamed fresh vegetables,
or as a spread on a fresh tomato and mozzarella sandwich. You may vary
your pesto by using other herbs such as cilantro, mint or parsley and by
using other nuts such as almonds, pecans or hazelnuts.
Makes about /
cup
1 ounce Reggiano-Parmigiano, cut into ½-inch cubes
¼ cup toasted pine nuts or walnuts
1 clove garlic, peeled
1½ cups (packed) fresh basil leaves,
washed and dried completely
¼ cup extra virgin olive oil
½ teaspoon kosher salt
Insert the chopping blade in the food processor work bowl. Process
on Food Processor. With the machine running drop the cheese
through the feed tube and process to chop finely, about 10 to 15
seconds; remove and reserve. Place the nuts in the work bowl and
pulse to chop, 5 times; remove and reserve. With the machine
running, drop the garlic through the feed tube and process to chop, 5
seconds. Scrape work bowl. Add basil leaves to work bowl. Pulse on
Food Processor to chop, 5 times, then process until finely chopped,
about 5 seconds. With the machine running, add the olive oil in a
steady stream to create a smooth emulsion. Scrape work bowl. Add
salt, reserved Parmesan cheese and chopped nuts to work bowl.
Process until smooth and blended, about 10 seconds. Transfer to a
resealable container, cover with a thin layer of olive oil, cover and
refrigerate until ready to use. Pesto may be frozen.
Nutritional analysis per ½ tablespoon:
Calories 21 (67% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g
• chol. 1mg • sod. 65mg • calc. 26mg • fiber 0g
Serving idea: While pesto is a wonderful sauce for pasta, it is much
more versatile than just that. Try it as a fast, fresh topping for salmon
fillets: Place 5 to 6-ounce salmon fillets skin side down on a lightly
oiled baking sheet. Spread each fillet with a thin layer of pesto and
sprinkle with fresh breadcrumbs (made in the Cuisinart
®
MiniPrep).
Bake in a preheated 400ºF oven for 10 to 15 minutes, until cooked