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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
minutes before serving to allow the flavours 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 (625 ml).
Preparation: 15 to 20 minutes, plus 30 minutes resting time
Nutritional analysis per tablespoon (15 ml):
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 (170 g) Monterey Jack cheese
1 small fresh jalapeño, stemmed and
seeded
3 tablespoons (45 ml) unsalted butter
3/4 teaspoon (3 ml) dry cilantro
1 ounce (28 g) onion, cut into 1/2-inch
(1.25 cm) pieces
3/4 cup (175 ml) 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 (25 cm) long.
Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and
refrigerated up to 3 days before using.
Preheat oven to 350˚F (177˚C). Slice logs into 1/4-inch (0.625 cm) 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 savoury wafers just melt in your mouth.
Makes 40 wafers