SUNDRIED TOMATO HUMMUS
2 cans (16 oz. ea.) chick peas ¹/³ cup fresh lemon juice
2 tbsp. olive oil
3 tbsp. tahini (sesame seed paste)
2 large cloves garlic ½ tsp. salt
¼tsp. ground cumin
½cup chopped sundried tomatoes 2 tbsp. chopped parsley
Drain chick peas, reserving liquid.
In blender jar, combine lemon juice, oil, chick peas, tahini, garlic, salt and cumin. Place cover on jar. Pulse several times for about 5 seconds each to blend ingredients. Blend on PUREE (5) until smooth and well blended, about
30 seconds. If mixture is thick, add 2 to 3 tbsp. reserved chick pea liquid through lid cap opening. Turn blender off.
Spoon mixture into bowl; blend in tomatoes and parsley. Serve immediately or cover and refrigerate until ready to serve.
Serve with toasted pita wedges. Makes about 3 cups
APPLE CABBAGE SLAW
1 large egg
1 egg yolk
¼tsp. dry mustard
¼tsp. salt
¹/8 tsp. pepper
¼cup rice vinegar
²/³ cup vegetable oil
4 cups packaged cabbage slaw mix
2 cups coarsely chopped Granny Smith apples
1 small purple onion, chopped (about ½ cup)
½cup coarsely chopped honey roasted peanuts
½cup golden raisins
In blender container, combine 1 large egg, 1 egg yolk and ¼ tsp. dry mustard. Blend on STIR (1) for 10 seconds. Add rice vinegar and blend on STIR (1) for 20 seconds. Remove lid cap and with blender running drizzle in vegetable oil in slow steady stream (about 1 minute). Scrape down container.
In large bowl, combine remaining ingredients and spoon dressing over all; toss to coat. Cover and chill about 1 hour or until ready to serve.
Makes 6 servings
ENGLISH
32 | 33 |
