13
0g fiber • 2mg .calc • 7mg .sod • 0mg .chol • |
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0g fat .sat • 0g fat • 0g .pro • 3g .carb • fat) from (3% 11 Calories |
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tablespoons): (2 serving per information Nutritional |
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.minutes) 30 of minimum (a develop to flavors |
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allow to rest salsa let and Cover .salt and honey vinegar, juice, lime the in Stir |
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.vegetables chopped other the with bowl the to cilantro and mango Transfer | .5 |
.pulses 6 to 5 about chopped, roughly is |
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mango until Low on pulse and bowl work the into cilantro and mango the Put | .4 |
.pepper red the as bowl same the in reserve and Remove .chop to High |
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on times 3 to 2 Pulse .bowl work the into onion and jalepeño garlic, the Put | .3 |
.bowl mixing separate a in Reserve .pulses 2 about |
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chop, roughly to High on pulse and bowl work the into pepper red the Put | .2 |
.base motor onto fit processor; food the into blade chopping the Insert | .1 |
salt kosher pinch |
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honey teaspoon | ½ |
rice) the of place in vinegar balsamic white |
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or raspberry use (may vinegar rice teaspoons | 1½ |
juice lime fresh teaspoons | 2 |
cilantro fresh tablespoons | 1½ |
pieces | 1 |
pieces | ½ |
pieces |
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seeded, and stemmed pepper, jalapeño small | 1 |
clove garlic | 1 |
pieces | ¼ |
cups 2 about Makes | |
.follows) (recipe Cakes Crab our with paired it love We |
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.chips tortilla with salsa tomato traditional like served be also can It .tenderloin | |
pork even or chicken fish, grilled over served excellent is Salsa Mango |
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Salsa Mango |
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2g fiber • 27mg .calc • 367mg .sod • 0mg .chol • |
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1g fat .sat • 9g fat • 4g .pro • 10g .carb • fat) from (58% 128 Calories |
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tablespoons): (2 serving per information Nutritional |
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.crudités vegetable or chips pita toasted bread, pita of |
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wedges with temperature room at Serve .desired if parsley, chopped additional |
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and paprika with top and oil, olive with hummus drizzle serving, Before | .3 | ||
.desired is consistency thinner |
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a if water more Add .tube feed the in hole drizzle the through water the add |
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slowly and processing continue combined, is mixture the Once .smooth until |
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High on run then chop, to High on times 3 to 2 Pulse .cumin and salt tahini, |
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juice, lemon chickpeas, garlic, cooled the Add .chop to High on times 3 to 2 |
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pulse and bowl work the into parsley the Put .base motor onto fit processor; |
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food the into blade chopping the insert cooling, is garlic roasted the While | .2 | ||
.temperature room to Cool .softened fully is |
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garlic until or minutes, 40 about for Roast .oven preheated the in sheet baking |
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a on Place .foil the with well Wrap ).them over oil olive pour and foil in cloves |
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the place just garlic, peeled already using (If .garlic cut the over oil the of |
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tablespoons 2 Pour .garlic) the wrap generously to enough (large foil of piece |
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a in head garlic cut Place .exposed is clove each that sure being head), whole |
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a using (if off garlic of head the of part top the Cut .400°F to oven Preheat | .1 | ||
thickness) | ³ |
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preferred on depending more, or less be (could water cup | ¹∕ | ||
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cumin ground teaspoon | ½ | ||
salt kosher teaspoon |
| 1 | |
tahini tablespoons |
| 3 | |
juice lemon fresh cup | ¼ | ||
rinsed and drained chickpeas, ounce) (19 can |
| 1 | |
parsley fresh tablespoons |
| 2 | |
divided oil, olive virgin extra tablespoons |
| 4 | |
garlic) of cloves peeled 12 to 10 (or head garlic |
| 1 | |
cups 2 about Makes | |||
.dip classic Mediterranean the of version delicious a for |
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make juice lemon the of tanginess the and garlic roasted the of sweetness The | |||
Hummus Garlic Roasted |
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0g fiber • 3mg .calc • 76mg .sod • 0mg .chol • |
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2g fat .sat • 11g fat • 0g .pro • 0g .carb • fat) from (99% 91 Calories |
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tablespoon): (1 serving per information Nutritional |
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.seconds 60 to 45 about homogenous, until pusher food |
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the in hole drizzle the through oil olive the pour slowly running, machine With | .3 | ||
.chopped finely is parsley until High on run then and combine, |
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to High on Pulse .bowl work the into oil the except ingredients all Put | .2 |