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Guacamole
An all-time favorite- serve guacamole with tortilla chips
or vegetable crudités.
Makes
2
⁄3 cup
1 garlic clove, smashed
1 green onion, trimmed and cut into ½-inch pieces
½ jalapeño pepper, seeded and cut into ½-inch pieces
1 ripe avocado (about 10 ounces), cut into ¾-inch pieces
1 tablespoon fresh lime juice
¼ teaspoon cumin powder
¼ teaspoon ground coriander
¼ teaspoon kosher salt
Insert the blade assembly in the work bowl. Put the garlic, green onion
and jalapeño pepper into the work bowl. Pulse on Low to chop, 10 to 12
times. Add avocado, lime juice, cumin, coriander and salt. Pulse on Low to
chop avocado, 10 times, for a chunky guacamole. If smoother guacamole
consistency is desired, process on Low continuously until desired
consistency is reached, stopping every 20 to 30 seconds to scrape the
bowl.
Transfer to a serving bowl, cover with plastic wrap placed directly on
the guacamole and refrigerate for 30 minutes before serving to allow the
flavors to blend.
Nutritional information per tablespoon:
Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 65mg • calc. 3mg • fiber 1g
Roasted Pepper Tapenade
Makes 1 cup
1 small garlic clove
1 jar (12 ounces) roasted peppers, drained,
cut into 1-inch pieces
½ sun-dried tomato (oil-packed)
2 tablespoons green pimento-stuffed olives, drained
½ teaspoon fresh thyme
½ teaspoon extra virgin olive oil
pinch salt
pinch pepper
Insert the blade assembly in the work bowl. Put the garlic into the work
bowl and process on High for 10 to 15 seconds; scrape bowl.
Add remaining ingredients to work bowl; pulse on Low evenly 10 to 15 times
to reach desired consistency. Season to taste. Serve with crackers or crostini.