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APPETIZERS, DIPS, SPREADS

Lemon Herb Hummu s

This popula r Middle Eastern sp read is s imple to m ake in you r
Cuisinart® SmartPowe r Classic™ Blender – we have sp iced it u p just a
bit. Serve with pita wedges or use as a spread f or sandwi ches.
Makes about 2 cups
Preparation : less th an 15 minute s
2–3 cloves garlic
peeled strips l emon zest, ½ x 2 inches ea ch (zest of
½ lemon), bit ter white pit h removed, cut i n ½-inch piece s
1 teaspoon kosher s alt
1 teaspoon cumin
1 tablespoon herbs de Provence or Mediterrane an
herb blend
2 tablespoons fr esh lemon juic e
4–6 tablespoons wat er
1 can (19-ounce) c hickpeas, dr ained, rinsed and
drained again
3 tablespoons ta hini paste
¼ teasp oon hot sauce s uch as Tabasco®
2 tablespoons ext ra virgin oli ve oil
Place the ga rlic clove s, lemon z est, and salt in th e blender. Select Ch op
and pulse 10 –15 times. S crape the sides of the blend er jar an d add the
cumin and h erbs de P rovence. Bl end on Mi x for 10 sec onds. Sc rape
the sides o f the blen der jar a nd add th e lemon j uice, water, chickpeas ,
tahini and hot sauce in that o rder. Blend for 40 se conds; s crape the
sides of th e blender jar as n ecessary. Add the o live oil in a steady
stream thro ugh the op ening in the blend er jar li d while bl ending on
Purée for 20 seconds. Transfer th e hummus to a bowl a nd let st and for
30 minutes before ser ving to a llow flavor s to develo p. Hummus will
keep covered in the re frigerato r for up t o a week.
Nutritional informa tion per table spoon:
Calories 23 (44% fr om fat) • carb. 2g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fi ber 1g

Spinach Pesto & W hite Bean Dip

Serve this dip with c rudités o r pita ch ips as dip pers.
Makes about 2 cups
1 tablespoon fre sh lemon juice or white balsa mic vinegar
½ cup pesto (made wi th spinach) , below
1 can (15-ounce) w hite beans, dr ained, rinse d and
drained again
Place ingre dients in blender j ar in ord er listed. Cover ble nder jar. S et on
Mix and ble nd until s mooth and creamy, abo ut 30– 40 second s.
Nutritional informa tion per ser ving (2 tables poons):
Calories 53 (50% from fat) • car b. 5g • pro. 2g • f at 3g
• sat. fat 1g • chol. 1mg • so d. 13mg • calc. 31mg • fi ber 1g

Pesto Sauce

Serve as a topping fo r hot pas ta or to a dd flavor to dips,
dressings, or other sauces.

Makes about ¾ cup

1 ounce Parmesan c heese, cut in ½-inch cubes
1–2 cloves garlic, pe eled
1⁄3 cup extra virg in olive oil
1 cup fresh basil leaves, loosel y packed *
3 tablespoons lig htly toasted p ine nuts or wa lnuts
Place chees e cubes i n blender jar; cove r blender jar. Set on Stir. Use
Pulse to cho p the che ese, 10–15 pu lses. Rem ove and res erve che ese.
Add garlic to blende r jar; cove r, pulse to chop, 10–15 pu lses. Add
remaining i ngredient s in orde r listed, including reserved cheese. Cover
blender ja r; blend o n Liquef y until co mbined, a bout 30– 40 secon ds.
Pesto may be stored in refriger ator in an airtight containe r. After
placing in container, smooth over top, and d rizzle to cover sur face with
additional olive oil t o keep fro m turning dark. Sti r oil in before usi ng.
Nutritional informa tion per ser ving (1½ tablespoon s):
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g
• sat. fat 2g • chol. 3 mg • sod. 45mg • calc. 61mg • fiber 0g
*For spina ch pesto : Add ½ teaspoon f ennel see d and 2 te aspoons
dried basil when cho pping the garlic. Substitute 2 cups wa shed and
dried baby spinach l eaves for t he basil.