Guacamole
Serve guacamole with crispy tortilla chips, or use as a sauce or side dish.
Makes about 2 cups
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
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.
15
16
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
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
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.
1/4
cup loosely packed flat parsley leaves
1
clove garlic, peeled
1
can (19 ounces, 540g) chickpeas,
rinsed and drained
2
tablespoons tahini (see Note)
2
tablespoons fresh lemon juice
1/4
cup water
1/2
teaspoon ground cumin
1/4
cup extra virgin olive oil
kosher salt and freshly ground black pepper
to taste
4
sun-dried tomatoes, oil packed, with 1
tablespoon oil
1/2
teaspoon herbs de Provence (or basil
or thyme)
1
tablespoon toasted pine nuts
3-4
imported black olives, pitted
1
clove garlic, peeled
1/4
cup mixed fresh herbs, loosely
packed (such as parsley, thyme, basil,
oregano, marjoram, sage, etc.)
6
ounces cream cheese (may use
reduced fat), cut in 1-inch pieces
6
ounces Chevre or other goat cheese,
chilled, cut in 1-inch pieces
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 - 3 drops hot sauce such as Tabasco
®
to taste
1
ripe plum tomato (3-4 ounces), cored,
seeded, cut into eighths
1
garlic clove, peeled
1
jalapeño 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
2
ripe avocados (20-24 ounces total),
peeled, pitted, cut into 3/4-inch chunks
2
tablespoons packed cilantro leaves,
washed & dried
2
tablespoons fresh lime or lemon juice
1/2
teaspoon chili powder
1/4
teaspoon ground cumin
1/4
teaspoon kosher salt
1
garlic clove, peeled
4
plum tomatoes (12 ounces), cored,
seeded, quartered
1/2
roasted red pepper, cut in 1-inch
pieces
1/3 cup lightly packed fresh cilantro
leaves, washed and dried
1
green onion, trimmed, cut 1-inch
pieces
1-2
jalapeño peppers, stemmed, halved,
seeded, cut in 1/2-inch pieces
2
tablespoons fresh lime juice
1/2
teaspoon ground cumin
1/4
teaspoon kosher salt
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.
02CU13467 LPP IB rev 3/4/04 6:30 PM Page 16
