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Hummus
Serve this popular Middle Eastern sauce with the traditional pita wedges
or as a dip for fresh vegetable crudités.
Makes 2 cups (500 ml) /32 tablespoons (480 ml)
1/4 cup (50 ml) Italian parsley leaves,
washed and dried
2 strips lemon zest, 2 x 1/2 inches
(5 x 1.25 cm), bitter white pith
scraped off
1/2 teaspoon (2 ml) kosher salt
2 small cloves garlic
1 large can (28 - ounce [794 g])
chickpeas, drained, rinsed and
drained again
3 tablespoons (45 ml) tahini
2 tablespoons (25 ml) fresh lemon juice
5 tablespoons (75 ml) water
1-1/2 teaspoons (7 ml) ground cumin
1-1/2 tablespoons (25 ml) extra virgin
olive oil
21
Appetizers
1 small onion, peeled, cut into 1-inch
(2.5 cm) pieces (about 1/2 cup
[125 ml] pieces)
1/4 cup (50 ml) fresh cilantro
1 medium jalapeño pepper, seeded, cut
into 1 inch (2.5 cm) pieces
2 medium vine ripened tomatoes, cut
into 1-inch (2.5 cm) pieces
1 teaspoon (5 ml) fresh lime juice
1/2 cup (125 ml) fresh or frozen corn
kernels (frozen kernels do not need to
be thawed)
1/2 teaspoon (2 ml) 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 flavours to develop. Serve with chips.
Preparation: 5 – 10 minutes, plus 1 hour for flavours to develop
Nutritional analysis per tablespoon (15 ml):
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 (375 ml)