Cuisinart DFP-3 manual Hummus, Herbed Chevre & Sun-dried Tomato Torta

Nutritional information per serving (1/4 cup):

Calories 8 (7% from fat) • carb 2g • pro. 0g • fat 0g • sat. fat • chol. 0mg

• sod. 58mg • calc. 7mg • fiber 0g

Hummus

Add a roasted red pepper and 1 teaspoon herbs de Provence for a variation.

	Makes about 2 cups
1/4	cup loosely packed flat parsley leaves	1/4	cup water
1	clove garlic, peeled	1/2	teaspoon ground cumin
1	can (19 ounces, 540g) chickpeas,	1/4	cup extra virgin olive oil
	rinsed and drained	kosher salt and freshly ground black pepper
2	tablespoons tahini (see Note)	to taste
2	tablespoons fresh lemon juice

Insert metal blade. Add parsley to work bowl. Process to chop, 5 seconds; remove and reserve. With machine running, drop garlic through feed tube. Process until finely chopped, about 5 sec- onds. Add chick peas, tahini, lemon juice, water and cumin to work bowl; process until smooth,

1-1/2 to 2 minutes, stopping to scrape work bowl as needed one or two times. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy. Taste and season with kosher salt and freshly ground pepper. Transfer to a bowl, cover and let stand for 30 minutes or longer to allow flavors to blend. Refrigerate if not serving in 30 minutes.

Note: Tahini is a sesame seed paste available most grocery stores.

Nutritional information per serving (2 tablespoons):

Calories 30 (38% from fat) • carb. 4g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg

• sod. 29mg • calc. 16mg • fiber 1g

Herbed Chevre & Sun-dried Tomato Torta

	Makes about 1-1/2 cups
4	sun-dried tomatoes, oil packed, with 1	6	ounces cream cheese (may use
	tablespoon oil		reduced fat), cut in 1-inch pieces
1/2	teaspoon herbs de Provence (or basil	6	ounces Chevre or other goat cheese,
	or thyme)		chilled, cut in 1-inch pieces
1	tablespoon toasted pine nuts	1/8	teaspoon kosher salt
3-4	imported black olives, pitted	1/8	teaspoon freshly ground pepper
1	clove garlic, peeled	2 - 3 drops hot sauce such as Tabasco®
1/4	cup mixed fresh herbs, loosely		to taste

packed (such as parsley, thyme, basil, oregano, marjoram, sage, etc.)

Insert metal blade. Place sun-dried tomatoes, herbs de Provence, pine nuts and olives in work bowl. Pulse to chop, 5 times. Line a 2-cup bowl or mold with plastic wrap. Spoon the sun-dried tomato mixture into the bottom of the prepared mold; reserve. Wipe the work bowl and metal blade clean with a paper towel.

Insert the metal blade. With the machine running, drop the garlic through the feed tube and process 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely, 15 seconds. Add cheese, salt, pepper and 2 - 3 drops hot sauce, process 20 to 30 seconds to combine.

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