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12
each (zest of 1/2 lemon), bitter
white pith removed, cut in
1/2 - inch pieces
1 teaspoon kosher salt
2 teaspoons cumin
1 tablespoon herbs de Provence or
Mediterranean herb blend
4 tablespoons fresh lemon juice
4 – 6 tablespoons water
1 can (19 ounces) chick peas,
drained, rinsed and drained again
3 tablespoons tahini paste
1/4 teaspoon hot sauce such as
Tabasco
®
2 tablespoons extra virgin olive oil
Place the garlic cloves, lemon zest, and salt
in the blender. Use Pulse button to chop,
10 pulses. Scrape the sides of the blender
jar and add the cumin, salt and thyme.
Blend for 10 seconds. Scrape the sides of
the blender jar and add the lemon juice,
water, roasted peppers, chickpeas, tahini
and hot sauce in that order. Blend for 40
seconds; scrape the sides of the blender jar
if necessary. Add the olive oil in a steady
stream through the opening in the blender
jar lid while blending for 20 seconds.
Transfer the hummus to a bowl and let
stand for 30 minutes before serving to allow
flavors to develop. Hummus will keep
covered in the refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg
fiber 1g
SPINACH PESTO &
WHITE BEAN DIP
Serve this dip with crudités or pita chips
as dippers.
Makes about 2 cups
1 tablespoon fresh lemon juice or
white balsamic vinegar
1/2 cup pesto, (page 16), made with
spinach
1 can white beans (15 ounces),
rinsed and drained
Place ingredients in blender jar in order
listed. Cover blender jar. Set on Speed 10
and blend until smooth and creamy, about
30 to 40 seconds.
Nutritional information per serving (2 tablespoons):
calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
SUN-DRIED TOMATO, GARLIC &
HERB CHEESE SPREAD
Serve with crackers, crudités, a sandwich
spread or use as topping for baked potatoes.
Makes about 1-3/4 cups
3 sun-dried tomatoes (dry, not oil
packed)
2 cloves garlic, peeled
1/2 cup boiling water
3 green onions, trimmed, cut into
1-inch pieces
1 package lowfat cream cheese, cut
in 1-inch pieces
1/2 cup fat-free cottage cheese
2 teaspoons herbs de Provence
Place sun-dried tomatoes and garlic cloves
in a small bowl and cover with boiling
water; let stand 5 minutes. Drain, reserving
soaking liquid, and place tomatoes and
garlic in blender jar; cover blender jar. Set
on Speed 12; Pulse to chop, 10 times. Add
green onions; Pulse to chop, 10 times. Add
remaining ingredients in order listed. Blend
for 10 to 15 seconds. Scrape blender jar as
needed. Add a teaspoon or two of the
reserved soaking liquid if mixture seems
thick, blend for an additional 15 to 20
seconds, until mixture is smooth and
creamy. Let stand 30 minutes before
serving to allow flavors to develop. Place
in an airtight container and cover to refrig-
erate. Allow to come to room temperature
for 15 to 20 minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g
sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg
fiber 0g
CHILLED GAZPACHO
A Cuisinart favorite, made with fresh, ripe
summer tomatoes, Chilled Gazpacho is
perfect on a hot summer night.
Makes 8 servings, about 6 ounces each
1 – 2 cloves garlic, peeled
3 cups tomato or vegetable juice
cocktail, divided
1 large rib celery, peeled, cut into
1-inch pieces
1 large cucumber, peeled, halved
lengthwise, seeded, cut into
1-inch pieces
1/2 medium green bell pepper, cored,
seeded, cut into 1-inch pieces
1/2 medium red bell pepper, cored,
seeded, cut into 1-inch pieces
1 large jalapeño pepper, cored,
seeded, cut into 1/2-inch pieces
CB-18 IB-4233A 8/1/03 3:34 PM Page 12