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stream through the opening in the blender
jar lid while blending on Purée for 20 sec-
onds. Transfer the hummus to a bowl and
let stand for 30 minutes before serving to
allow flavors to develop. Hummus will keep
covered in the refrigerator for up to
a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
SPINACH PESTO &
WHITE BEAN DIP
Serve this dip with crudités or pita chips
as dippers.
Makes about 2 cups
1 tablespoon fresh lemon juice or
white balsamic vinegar
1
⁄2 cup pesto (made with spinach),
below
1 can (15-ounce) white beans,
drained, rinsed and drained again
Place ingredients in blender jar in order
listed. Cover blender jar. Set on Mix and
blend until smooth and creamy, about
30–40 seconds.
Nutritional information per serving (2 tablespoons):
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
PESTO SAUCE
Serve as a topping for hot pasta or to add
flavor to dips, dressings, or other sauces.
Makes about
3
⁄4 cup
1 ounce Parmesan cheese,
cut in
1
⁄2-inch cubes
1–2 cloves garlic, peeled
1
⁄3 cup extra virgin olive oil
1 cup fresh basil leaves,
loosely packed*
3 tablespoons lightly toasted
pine nuts or walnuts
Place cheese cubes in blender jar; cover
blender jar. Set on Stir. Use Pulse to chop
the cheese, 10–15 pulses. Remove and
reserve cheese. Add garlic to blender jar;
cover, pulse to chop, 10–15 pulses. Add
remaining ingredients in order listed,
including reserved cheese. Cover blender
jar; blend on Liquefy until combined, about
30–40 seconds. Pesto may be stored in
refrigerator in an airtight container. After
placing in container, smooth over top, and
drizzle to cover surface with additional olive
oil to keep from turning dark. Stir oil in
before using.
Nutritional information per serving (1
-1
⁄
2
tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg
calc. 61mg • fiber 0g
*For spinach pesto:
Add
1
⁄2 teaspoon fennel seed and
2 teaspoons dried basil when chopping
the garlic. Substitute 2 cups washed and
dried baby spinach leaves for the basil.
HOT AND COLD SOUPS
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
Preparation: 15 minutes active,
35–40 minutes total
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounces), peeled,
cut in
1
⁄2-inch pieces
1 rib celery (2 ounces), cleaned,
cut in
1
⁄2-inch pieces
1 carrot (2 ounces), peeled,
cut in
1
⁄2-inch pieces
1 tablespoon white rice
1 teaspoon basil
2 cups fat-free, low-sodium chicken
or vegetable stock
2 cans (15
1
⁄2-ounce) recipe-ready
diced tomatoes with juices
2 roasted red peppers, seeded
1
⁄2 teaspoon kosher salt
1
⁄8 teaspoon white pepper
1
⁄2 cup half-and-half
Heat the butter and olive oil in a 3
3
⁄4-quart
saucepan over medium low heat. Add the
onion, celery, and carrot, cover loosely and
cook until the vegetables are tender, 8–10
minutes. Stir in the rice and basil, and cook
until rice is opaque, 2 minutes. Stir in the
stock and tomatoes. Raise heat and bring
to a boil. Lower the heat, cover loosely and
simmer over low heat for 20–25 minutes.
Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning
it to the saucepan. Place the solids in the
blender jar. Add roasted peppers and 1 cup
of the cooking liquid to the blender jar.
Select Purée. Pulse 10 times to chop, then
process for 30–40 seconds until totally
smooth and creamy. Add the salt, pepper,
blend 5 seconds longer. Return the blended
tomato mixture to the cooking liquid in the