Hummus
This is your basic hummus. To change it up a bit, add a cooked
red pepper, or roasted beets or fresh herbs.
Makes about 2 cups
1 large garlic clove
1can (15.5 ounce) chickpeas, drained and rinsed
6tablespoons tahini
3tablespoons fresh lemon juice
½ to ¾ teaspoon sea or kosher salt, or to taste
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil, more if desired
1∕3 cup water (plus more if needed)
1.Insert the chopping blade into the work bowl. Add garlic to bowl and process for 10 to 15 seconds; scrape bowl. Add chickpeas, tahini, lemon juice, salt and pepper; pulse 10 to 12 times. Add the oil and process until almost completely combined. Add the water and process until very smooth. If a thinner consistency is desired, add more water. Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 68 (41% from fat) • carb. 8g • pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
Fresh Tomato and Corn Salsa
Be sure you know the freshness of your ingredients, for they can dramatically change the taste of this salsa. You can always add more flavors at the end of mixing.
Makes about 2 cups
1 large garlic clove
½medium onion, cut into
½jalapeño (or to taste, depending on the heat intensity of the pepper), seeded and cut into
2green onions, cut into
½ cup fresh cilantro
1tablespoon fresh lime juice ¼ to ½ teaspoon sea or kosher salt
pinch freshly ground black pepper pinch chili powder
2medium tomatoes, cut into
1 cup grape or cherry tomatoes)
2∕3 cup frozen corn kernels, not defrosted
1.Insert the chopping blade in the work bowl. Add the garlic, onion, jalapeño, green onion and cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl. Add the lime juice, salt, pepper, chili powder and tomatoes; pulse an additional 5 to 6 times. Add the corn and pulse 3 to 4 times to combine.
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