Cuisinart CBT-500FP manual Guacamole, Grape Tomato Salsa

1⁄2 cup fresh lemon juice

1⁄4 cup tahini

2 teaspoons kosher salt

1⁄2 teaspoon cumin

2 tablespoons extra virgin olive oil

Place the parsley in the work bowl fitted with the chopping blade. Place cover on work bowl and press On button, then the Pulse button, and the Food Processor Button to pulse, 8-10 times. Remove and reserve. Place the roasted garlic, chickpeas, lemon juice, tahini, salt, and cumin in the work bowl. Press the On button and process on High Speed until smooth, about 30-40 seconds. With the machine running, add 11⁄2 tablespoons of the olive in a slow, steady stream, about 20 seconds, processing until completely blended. Press Off button. Transfer to a serving dish, drizzle with remaining olive oil and sprinkle with the reserved chopped parsley. Serve at room temperature with wedges of pita bread, toasted pita chips or vegetable crudités.

*To roast garlic, peel as many cloves as you need (it will keep refrigerated for a week in an airtight container, so do lots to have on hand), and toss them in a small amount of olive oil. Place them in the center of a sheet of heavy-duty aluminum foil and roast in a 400ºF oven for 35-45 minutes until tender and golden. The sharp pungent flavor of the garlic will become sweet and mellow.

Nutritional information per 1/3 cup serving:

Calories 181 (50% from fat) • carb 17g • pro 7g • fat 10g

• sat fat 1g • chol 0mg • sod 389mg•calc 60mg • fiber 6g

GUACAMOLE

Makes 1 cup

1small clove garlic

2medium ripe avocados, approximately 1 cup of pulp

2teaspoons lemon juice

1⁄2 teaspoon salt

1⁄4 teaspoon chili powder

Place the garlic in the work bowl fitted with the chopping blade. Turn machine On and process on High until finely chopped, about 10 sec- onds. Add remaining ingredients to bowl and pulse on High for

approximately 11⁄2 minutes, until the mixture is completely smooth and creamy.

Serve immediately or cover the guacamole directly with plastic wrap to avoid oxidation.

Nutritional information per 1/4 cup serving:

Calories 104 (79% from fat) • carb 5g • pro1g • fat 10g

• sat fat 1g • chol 0mg • sod301mg • calc 9mg • fiber 3g

GRAPE TOMATO SALSA

Makes about 1 cup

1⁄4 cup fresh cilantro leaves

1 small garlic clove, peeled

1 jalapeño pepper, halved, seeded, cut into 1⁄2 inch pieces

1green onion, trimmed (include some green), cut in 1⁄2-inch pieces

1 pint grape tomatoes

1teaspoon fresh lime juice

1teaspoon kosher salt

Place cilantro in the work bowl fitted with the chopping blade. Place cover on bowl and press the On button. With the food processor running on high speed, add garlic through the feed tube and process until finely chopped, about 5 seconds. Scrape work bowl. Add jalapeño, onion, tomatoes, lime juice, and salt. Press the Pulse button and pulse on high speed until coarsely chopped, about 8-10 times.

Nutritional information per tablespoon:

Calories 8 (9% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 170mg • calc. 4mg • fiber 0g

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