Filter
Top Products
Hummus
Serve this popular Middle Eastern sauce with the traditional pita wedges
or as a dip for fresh vegetable crudités.
Makes 2 cups /32 tablespoons
1/4 cup Italian parsley leaves, washed
and dried
2 strips lemon zest, 2 x 1/2 inches,
bitter white pith scraped off
1/2 teaspoon kosher salt
2 small cloves garlic
1 large can (28 - ounce) chickpeas,
drained, rinsed and drained again
3 tablespoons tahini
2 tablespoons fresh lemon juice
5 tablespoons water
1-1/2 teaspoons ground cumin
1-1/2 tablespoons extra virgin olive oil
21
Appetizers
1 small onion, peeled, cut into 1-inch
pieces (about 1/2 cup pieces)
1/4 cup fresh cilantro
1 medium jalapeño pepper, seeded, cut
into 1-inch pieces
2 medium vine-ripened tomatoes, cut
into 1-inch pieces
1 teaspoon fresh lime juice
1/2 cup fresh or frozen corn kernels
(frozen kernels do not need to be
thawed)
1/2 teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until
finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until
tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just
combine. Let stand for 1 hour before serving to allow flavors to develop. Serve with chips.
Preparation: 5 – 10 minutes, plus 1 hour for flavors to develop
Nutritional analysis per tablespoon:
Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
chol. 0mg • sod. 50mg • fiber 0g
Fresh Tomato and Corn Salsa
Delicious with the traditional corn tortilla chips,
this salsa is also great on grilled chicken or seafood.
Makes 1-1/2 cups
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 22