Cuisinart DLC-2011N manual Roasted Shallot & Herb Hummus

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Hummus

This popular Middle Eastern sauce may be served with the traditional pita wedges

or may be used as a dip for fresh vegetable crudités.

Preparation: 10 – 15 minutes (plus 1 hour roasting time for shallots or garlic if

using), plus 30 minutes resting time

Makes 2-3/4 cups / 44 tablespoons

1/3 cup fresh flat parsley leaves, washed and dried

2strips lemon zest, 2 x 1/2 inches, bitter white pith removed

1/4 cup tahini paste

3tablespoons freshly squeezed lemon juice

1/4 cup water

	3/4	teaspoon kosher salt	2-1/4 teaspoons ground cumin
	2	large cloves garlic
			2	tablespoons extra virgin olive oil

215.5 ounce cans chickpeas (garbanzos), drained, rinsed and drained again

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse to chop the lemon zest with the kosher salt, 10 to 15 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. Pulse to chop, 10 times, then process 60 seconds; scrape the work bowl. With the machine running, add the 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 sit for 30 minutes before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Serve with pita wedges and vegetable crudités.

Nutritional analysis per tablespoon:

Calories 30 (49% from fat • carbo. 3g • pro. 2g • fat 2g • sat. fat 1g •

chol. 0mg • sod. 33mg • fiber 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 8 ounces of peeled and trimmed shallots that have been tossed in 3/4 teaspoon extra virgin olive oil in heavy-duty foil and roast in a 400º F oven for 60 minutes. Let cool. Make the hummus according to the recipe, and add the cooled roasted shallots along with 1 tablespoon herbs de Provence when processing the chickpeas. Makes about 3 cups.

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Contents DLC-2011N For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Cups whole grain flours no white flour addedNext to the kitchen Pusher AssemblyPlace the box on a low Table or on the floorTable of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Inch pieces of even size and length On ContinuousDough Button Prepare the dough ingredients and place in work bowlTo chop hard foods To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo make peanut butter and other nut butters To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To chop nutsCut or break bread, crackers or cookies into To beat egg whitesTo whip cream To make crumbs and crumb crustsLarge fruits like pineapple To make cake mixTip Whole peppers are an exceptionSmall amounts of food Remove the slicing or shredding discSmall, round fruits and vegetables Long fruits VegetablesSalami and other sausages Hard, at room temperatureCooked meat and poultry Uncooked meat and poultryProofing the yeast Using the right bladeMachine capacity Measuring the flourRising Adding liquidsKneading bread dough Kneading sweet doughMotor stops Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Try this salsa on grilled chicken or seafood AppetizersFresh Tomato and Corn Salsa Roasted Garlic and Red Pepper SpreadRoasted Shallot & Herb Hummus HummusCup all-purpose flour Jalapeño Jack WafersThese savory wafers just melt in your mouth Small onionEgg wash 1 egg + 2 tablespoons water, beaten together Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Shallot 1-1/2 ounce peeled and trimmedTeaspoon Herbes de Provence Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Clove garlic Shallot, about 1 ounce, peeledTeaspoon freshly ground pepper 1/2 cup half-and-half SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Makes eight 7-ounce servings Preparation 40 to 45 minutesChilled Roasted Red Bell Pepper & Corn Soup Medium tomatoes, cored, cut into GazpachoInch pieces Teaspoon kosher salt Fresh cilantro for garnish, if desiredCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadTablespoon water Yeast BreadsChallah Braid Cup warm water 105˚ 115˚F Large eggCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Ounce Reggiano Parmesan PizzasPesto, Cheese & Fresh Tomato Pizza Tablespoons Pesto, pWell chilled Five Cheese Pizza BiancoOunces fontina, well chilled Chives, cut in 1-inch lengthsReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest 2 red bell peppers, cut in half Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Makes 4 large or 8 small calzones, 8 servingsSimple Tomato Sauce Sauces & DressingsCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Pound unsalted butter Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Hazelnut Butter CookiesChocolate heaven Double Chocolate Chunk CookiesRemove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeTo 4 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Inch pieces, well chilledPreheat the oven to 375 F Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servingsPreheat the oven to 400˚F Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Cup real maple syrupScrape the work bowl Dark Chocolate TrufflesChocolate lover’s dream come true CocoaIBIB-5054A