Cuisinart BFP-603 manual Salsa Mango, Hummus Garlic Roasted

13

0g fiber • 2mg .calc • 7mg .sod • 0mg .chol •
0g fat .sat • 0g fat • 0g .pro • 3g .carb • fat) from (3% 11 Calories
tablespoons): (2 serving per information Nutritional
.minutes) 30 of minimum (a develop to flavors
allow to rest salsa let and Cover .salt and honey vinegar, juice, lime the in Stir
.vegetables chopped other the with bowl the to cilantro and mango Transfer	.5
.pulses 6 to 5 about chopped, roughly is
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
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
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
honey teaspoon	½
rice) the of place in vinegar balsamic white
or raspberry use (may vinegar rice teaspoons	1½
juice lime fresh teaspoons	2
cilantro fresh tablespoons	1½
pieces inch-½ into cut pitted, and peeled mango,	1
pieces inch-½ into cut onion, red small	½
pieces inch-½ into cut
seeded, and stemmed pepper, jalapeño small	1
clove garlic	1
pieces inch-½ into cut pepper, bell red large	¼
cups 2 about Makes
.follows) (recipe Cakes Crab our with paired it love We
.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
Salsa Mango
2g fiber • 27mg .calc • 367mg .sod • 0mg .chol •
1g fat .sat • 9g fat • 4g .pro • 10g .carb • fat) from (58% 128 Calories
tablespoons): (2 serving per information Nutritional

.crudités vegetable or chips pita toasted bread, pita of
wedges with temperature room at Serve .desired if parsley, chopped additional
and paprika with top and oil, olive with hummus drizzle serving, Before	.3
.desired is consistency thinner
a if water more Add .tube feed the in hole drizzle the through water the add
slowly and processing continue combined, is mixture the Once .smooth until
High on run then chop, to High on times 3 to 2 Pulse .cumin and salt tahini,
juice, lemon chickpeas, garlic, cooled the Add .chop to High on times 3 to 2
pulse and bowl work the into parsley the Put .base motor onto fit processor;
food the into blade chopping the insert cooling, is garlic roasted the While	.2
.temperature room to Cool .softened fully is
garlic until or minutes, 40 about for Roast .oven preheated the in sheet baking
a on Place .foil the with well Wrap ).them over oil olive pour and foil in cloves
the place just garlic, peeled already using (If .garlic cut the over oil the of
tablespoons 2 Pour .garlic) the wrap generously to enough (large foil of piece
a in head garlic cut Place .exposed is clove each that sure being head), whole
a using (if off garlic of head the of part top the Cut .400°F to oven Preheat	.1
thickness)	³
preferred on depending more, or less be (could water cup		¹∕
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
make juice lemon the of tanginess the and garlic roasted the of sweetness The
Hummus Garlic Roasted
0g fiber • 3mg .calc • 76mg .sod • 0mg .chol •
2g fat .sat • 11g fat • 0g .pro • 0g .carb • fat) from (99% 91 Calories
tablespoon): (1 serving per information Nutritional
.seconds 60 to 45 about homogenous, until pusher food
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,
to High on Pulse .bowl work the into oil the except ingredients all Put	.2