Cuisinart DLC-4CHB manual RecipeS Guacamole, Tapenade, Hummus

RecipeS

Guacamole

This popular Mexican specialty is delicious with chips and vegetable crudités, or as a topping for grilled chicken or fish.

Makes about 2 cups

2cloves garlic, peeled

3green onions, trimmed and cut into ½-inch pieces

1½ jalapeño peppers, cored, seeded and cut into ½-inch pieces

3ripe avocados, peeled, pitted, and diced

3tablespoons fresh lime juice (juice of 1½ medium limes)

¾ teaspoon ground cumin

½ teaspoon ground coriander

¾ teaspoon kosher salt

¾ cup finely chopped tomatoes

Place the garlic, green onions and jalapeño peppers in the work bowl. Pulse on Chop 10 times; scrape the bottom and sides of the work bowl. Add the avocados, lime juice, cumin, coriander and salt. Pulse on Chop 10 times, then process on Chop continuously for 15 sec- onds; scrape the work bowl. Process on Chop for another 15 to 20 seconds until smooth and creamy.

Transfer to a serving bowl. Stir in chopped tomatoes before serving.

Nutritional information per serving (3 tablespoons): Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g

•sat. fat 1g • chol. 0mg • sod. 180mg

•calc. 14mg • fiber 4g

Tapenade

A favorite from the Provençal region of France.

Makes about 1½ cups

2cloves garlic, peeled 1½ anchovy fillets

1½ cups pitted niçoise or other imported black olives

¼ cup drained and rinsed capers

2tablespoons Dijon mustard

1½ tablespoons fresh lemon juice (from ½ medium lemon)

1tablespoon herbs de Provence or thyme

¾ teaspoon freshly ground black pepper

¼ cup + 2 tablespoons extra virgin olive oil

Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovies, olives and capers; pulse 10 times on Chop. Scrape the work bowl. Add the mustard, lemon juice, herbs and pep- per. Process for 15 seconds on Chop; scrape the work bowl. Process for an additional 15 seconds; scrape the work bowl again then add the olive oil. Process until a thick paste forms, about 20 to 30 seconds.

Store in an airtight container in the refrigerator for up to a week.

Nutritional information per serving (2 tablespoons): Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g

•sat. fat 1g • chol. 0mg • sod. 280mg

•calc. 27mg • fiber 1g

Hummus

Add a roasted red pepper and 1 teaspoon of

herbs de Provence for a variation.

Makes about 2 cups

1⁄3 cup loosely packed Italian parsley leaves

1 clove garlic, peeled

1can (19 ounces) chickpeas, rinsed and drained

2tablespoons tahini*

2tablespoons fresh lemon juice

¼ cup water

½ teaspoon ground cumin

¼ cup extra virgin olive oil

kosher salt and freshly ground black pepper to taste

Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve. With machine running, drop garlic through feed tube. Process until finely chopped, about 5 seconds. Add chickpeas, tahini, lemon juice, water and cumin to work bowl; process until smooth, 1½ to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.

Taste and season with kosher salt and freshly ground pepper.

*Tahini is a sesame seed paste available in most grocery stores.

Nutritional information per serving (2 tablespoons): Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g

•sat. fat 1g • chol. 0mg • sod. 60mg

•calc. 21mg • fiber 2g