APPETIZERS, DIPS, Spreads, Lemon Herb Hummus

APPETIZERS, DIPS, SPREADS

Lemon Herb Hummus

This popular Middle Eastern spread is simple to make in your

Cuisinart® SmartPower Classic™ Blender – we have spiced it up just a

bit. Serve with pita wedges or use as a spread for sandwiches.

Makes about 2 cups

Preparation: less than 15 minutes

2–3 cloves garlic

peeled strips lemon zest, ½ x 2 inches each (zest of

½lemon), bitter white pith removed, cut in ½-inch pieces

1 teaspoon kosher salt

1 teaspoon cumin

1 tablespoon herbs de Provence or Mediterranean herb blend

2tablespoons fresh lemon juice 4–6 tablespoons water

1 can (19-ounce) chickpeas, drained, rinsed and drained again

3 tablespoons tahini paste

¼ teaspoon hot sauce such as Tabasco®

2tablespoons extra virgin olive oil

Place the garlic cloves, lemon zest, and salt in the blender. Select Chop and pulse 10–15 times. Scrape the sides of the blender jar and add the cumin and herbs de Provence. Blend on Mix for 10 seconds. Scrape the sides of the blender jar and add the lemon juice, water, chickpeas, tahini and hot sauce in that order. Blend for 40 seconds; scrape the sides of the blender jar as necessary. Add the olive oil in a steady stream through the opening in the blender jar lid while blending on Purée for 20 seconds. 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

1tablespoon fresh lemon juice or white balsamic vinegar

½ cup pesto (made with spinach), below

1can (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 ¾ cup

1ounce Parmesan cheese, cut in ½-inch cubes

1–2 cloves garlic, peeled

1⁄3 cup extra virgin olive oil

1cup fresh basil leaves, loosely packed *

3tablespoons 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 (1½ 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 ½ teaspoon fennel seed and 2 teaspoons dried basil when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil.