Cuisinart LPP manual Recipe Notes, Guacamole, Hummus, Fresh Tomato & Roasted Pepper Salsa Cruda

Recipe Notes:

Nutritional analyses are based on number of servings indicated. If a recipe produces a range of servings, they are based on the highest serving yield for that particular recipe.

Guacamole

Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.

Makes about 2 cups

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

1ripe plum tomato (3-4 ounces), cored, seeded, cut into eighths

1 garlic clove, peeled

1jalapeño pepper, seeded and halved, cut in 3/4-inch pieces

1/2 ounce red onion (about 1-inch piece), trimmed, cut into 1/2-inch pieces

2ripe avocados (20-24 ounces total), peeled, pitted, cut into 3/4-inch chunks

2tablespoons packed cilantro leaves, washed & dried

2tablespoons fresh lime or lemon juice 1/2 teaspoon chili powder

1/4 teaspoon ground cumin 1/4 teaspoon kosher salt

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.

Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove and reserve. With machine running, drop garlic through feed tube and process until minced, about 10 seconds. Scrape work bowl. Add jalapeño and onion to work bowl, pulse to chop, 5 times. Add half the avocado pieces, cilantro leaves, lime juice, chili powder, cumin and salt. Pulse 5 times to chop avocado, then process until smooth, about 45 seconds. Add remaining avocado. Pulse until mix- ture is blended, and reaches desired texture for a chunky guacamole, or process until smooth and creamy, about 1-1/2 minutes. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend. Serve with tortilla corn chips.

Nutritional information per serving (2 tablespoons):

Calories 56 (73% from fat) • carb. 4g • pro. 0g • fat 5g • sat. fat 1g • chol. 0mg

• sod. 23mg • calc. 2mg • fiber 3g

Fresh Tomato & Roasted Pepper Salsa Cruda

Roasted Red Peppers add a little something extra to a traditional favorite.

Makes 1-1/2 cups

1	garlic clove, peeled	1	green onion, trimmed, cut 1-inch
4	plum tomatoes (12 ounces), cored,		pieces
		1-2	jalapeño peppers, stemmed, halved,
	seeded, quartered
1/2	roasted red pepper, cut in 1-inch		seeded, cut in 1/2-inch pieces
		2	tablespoons fresh lime juice
	pieces
1/3	cup lightly packed fresh cilantro	1/2	teaspoon ground cumin
	leaves, washed and dried	1/4	teaspoon kosher salt

Insert metal blade. With machine running, drop garlic through feed tube; process 5 seconds to chop. Add half the tomatoes to work bowl. Pulse 5 times to chop, then process to chop finely, about 15 to 20 seconds. Add remaining tomatoes to work bowl along with roasted red pepper, cilantro, green onions, jalapeño pepper, lime juice, cumin and salt. Pulse 10 to 15 times (one second pulses), or process until desired texture is reached. Let stand 30 minutes before serving to allow flavors to blend.

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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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