Cuisinart DLC-2007NC manual Appetizers, Fresh Tomato and Corn Salsa, Hummus

Appetizers

Fresh Tomato and Corn Salsa

Delicious with the traditional corn tortilla chips,

this salsa is also great on grilled chicken or seafood.

Makes 1-1/2 cups (375 ml)

1small onion, peeled, cut into 1-inch (2.5 cm) pieces (about 1/2 cup [125 ml] pieces)

1/4 cup (50 ml) fresh cilantro

1medium jalapeño pepper, seeded, cut into 1 inch (2.5 cm) pieces

1 teaspoon (5 ml) fresh lime juice

1/2 cup (125 ml) fresh or frozen corn kernels (frozen kernels do not need to be thawed)

1/2 teaspoon (2 ml) kosher salt

2medium vine ripened tomatoes, cut into 1-inch (2.5 cm) pieces

Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine. Let stand for 1 hour before serving to allow flavours to develop. Serve with chips.

Preparation: 5 – 10 minutes, plus 1 hour for flavours to develop

Nutritional analysis per tablespoon (15 ml):

Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g

chol. 0mg • sod. 50mg • fiber 0g

Hummus

Serve this popular Middle Eastern sauce with the traditional pita wedges

or as a dip for fresh vegetable crudités.

Makes 2 cups (500 ml) /32 tablespoons (480 ml)

1/4 cup (50 ml) Italian parsley leaves, washed and dried

2strips lemon zest, 2 x 1/2 inches (5 x 1.25 cm), bitter white pith scraped off

1/2 teaspoon (2 ml) kosher salt

2 small cloves garlic

1large can (28 - ounce [794 g]) chickpeas, drained, rinsed and drained again

3 tablespoons (45 ml) tahini

2tablespoons (25 ml) fresh lemon juice

5tablespoons (75 ml) water 1-1/2 teaspoons (7 ml) ground cumin

1-1/2 tablespoons (25 ml) extra virgin olive oil

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