Cuisinart DLC-2007NC manual Jalapeño Jack Wafers

Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 sec- onds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving to allow the flavours to blend. Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil.

Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red Pepper Hummus. Makes about 2-1/2 cups (625 ml).

Preparation: 15 to 20 minutes, plus 30 minutes resting time

Nutritional analysis per tablespoon (15 ml):

roasted red pepper hummus

Calories 45 (33% from fat • carb. 6g ) • pro. 2g • fat 2g • sat. fat 0g

chol. 0mg • sod. 112mg • fiber 1g

Jalapeño Jack Wafers

These savoury wafers just melt in your mouth.

Makes 40 wafers

6	ounces (170 g) Monterey Jack cheese	1	ounce (28 g) onion, cut into 1/2-inch
1	small fresh jalapeño, stemmed and		(1.25 cm) pieces
	seeded	3/4	cup (175 ml) all-purpose flour
3	tablespoons (45 ml) unsalted butter		kosher salt for sprinkling, optional
3/4	teaspoon (3 ml) dry cilantro

Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, but- ter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 10 inches (25 cm) long. Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and refrigerated up to 3 days before using.

Preheat oven to 350˚F (177˚C). Slice logs into 1/4-inch (0.625 cm) pieces. Place on an ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving.

Preparation: 10 – 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling

Nutritional analysis per wafer:

Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g

sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g

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