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Nutritional information per serving (1/4 cup):
Calories 8 (7% from fat) • carb 2g • pro. 0g • fat 0g • sat. fat • chol. 0mg
• sod. 58mg • calc. 7mg • fiber 0g
Hummus
Add a roasted red pepper and 1 teaspoon herbs de Provence for a variation.
Makes about 2 cups
Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve.
With machine running, drop garlic through feed tube. Process until finely chopped, about 5 sec-
onds. Add chick peas, tahini, lemon juice, water and cumin to work bowl; process until smooth,
1-1/2 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine
running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.
Taste and season with kosher salt and freshly ground pepper. Transfer to a bowl, cover and let
stand for 30 minutes or longer to allow flavors to blend. Refrigerate if not serving in 30 minutes.
Note: Tahini is a sesame seed paste available most grocery stores.
Nutritional information per serving (2 tablespoons):
Calories 30 (38% from fat) • carb. 4g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 29mg • calc. 16mg • fiber 1g
Herbed Chevre & Sun-dried Tomato Torta
Makes about 1-1/2 cups
Insert metal blade. Place sun-dried tomatoes, herbs de Provence, pine nuts and olives in work
bowl. Pulse to chop, 5 times. Line a 2-cup bowl or mold with plastic wrap. Spoon the sun-dried
tomato mixture into the bottom of the prepared mold; reserve. Wipe the work bowl and metal blade
clean with a paper towel.
Insert the metal blade. With the machine running, drop the garlic through the feed tube and
process 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely,
15 seconds. Add cheese, salt, pepper and 2 - 3 drops hot sauce, process 20 to 30 seconds
to combine.
1/4 cup loosely packed flat parsley leaves
1 clove garlic, peeled
1 can (19 ounces, 540g) chickpeas,
rinsed and drained
2 tablespoons tahini (see Note)
2 tablespoons fresh lemon juice
1/4 cup water
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
to taste
4 sun-dried tomatoes, oil packed, with 1
tablespoon oil
1/2 teaspoon herbs de Provence (or basil
or thyme)
1 tablespoon toasted pine nuts
3-4 imported black olives, pitted
1 clove garlic, peeled
1/4 cup mixed fresh herbs, loosely
packed (such as parsley, thyme, basil,
oregano, marjoram, sage, etc.)
6 ounces cream cheese (may use
reduced fat), cut in 1-inch pieces
6 ounces Chevre or other goat cheese,
chilled, cut in 1-inch pieces
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 - 3 drops hot sauce such as Tabasco
®
to taste
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 17