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Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and
reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the
machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the
drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 sec-
onds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow
steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half
the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30 min-
utes before serving, to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the
remaining chopped parsley. If desired, drizzle with extra virgin olive oil.
Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red
Pepper Hummus. Makes about 2-1/2 cups.
Preparation: 15 to 20 minutes, plus 30 minutes resting time
Nutritional analysis per tablespoon:
roasted red pepper hummus
Calories 45 (33% from fat) • carb. 6g • pro. 2g • fat 2g • sat. fat 0g
chol. 0mg • sod. 112mg • fiber 1g
6 ounces Monterey Jack cheese
1 small fresh jalapeño, stemmed and
seeded
3 tablespoons unsalted butter
3/4 teaspoon dry cilantro
1 ounce onion, cut into 1/2-inch pieces
3/4 cup all-purpose flour
kosher salt for sprinkling, optional
Nutritional analysis per wafer:
Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g
sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g
Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove
and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process
until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, but-
ter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides
of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.
Turn dough out onto plastic wrap and shape into a log approximately 10 inches long. Wrap in
plastic wrap and chill 30 minutes before using. May be made ahead to this point and refriger-
ated up to 3 days before using.
Preheat oven to 350˚F. Slice logs into 1/4-inch pieces. Place on an ungreased baking sheet
and sprinkle lightly with kosher salt if desired. Bake until lightly browned on the bottom and
edges, about 20 minutes. Cool on wire rack before serving.
Preparation: 10 – 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling
Jalapeño Jack Wafers
These savory wafers just melt in your mouth.
Makes 40 wafers
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 23