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2. Put all ingredients except the oil into the work bowl. Pulse on High to
combine, and then run on High until parsley is finely chopped.
3. With machine running, slowly pour the olive oil through the drizzle hole in the
food pusher until homogenous, about 45 to 60 seconds.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g
Roasted Garlic Hummus
The sweetness of the roasted garlic and the tanginess of the lemon juice make
for a delicious version of the Mediterranean classic dip.
Makes about 2 cups
1 garlic head (or 10 to 12 peeled cloves of garlic)
4 tablespoons extra virgin olive oil, divided
2 tablespoons fresh parsley
1 can (19 ounce) chickpeas, drained and rinsed
¼ cup fresh lemon juice
3 tablespoons tahini
1 teaspoon kosher salt
½ teaspoon ground cumin
¹∕
³
cup water (could be less or more, depending on preferred
thickness)
1. Preheat oven to 400°F. Cut the top part of the head of garlic off (if using a
whole head), being sure that each clove is exposed. Place cut garlic head in a
piece of foil (large enough to generously wrap the garlic). Pour 2 tablespoons
of the oil over the cut garlic. (If using already peeled garlic, just place the
cloves in foil and pour olive oil over them.) Wrap well with the foil. Place on a
baking sheet in the preheated oven. Roast for about 40 minutes, or until garlic
is fully softened. Cool to room temperature.
2. While the roasted garlic is cooling, insert the chopping blade into the food
processor; fit onto motor base. Put the parsley into the work bowl and pulse
2 to 3 times on High to chop. Add the cooled garlic, chickpeas, lemon juice,
tahini, salt and cumin. Pulse 2 to 3 times on High to chop, then run on High
until smooth. Once the mixture is combined, continue processing and slowly
add the water through the drizzle hole in the feed tube. Add more water if a
thinner consistency is desired.
3. Before serving, drizzle hummus with olive oil, and top with paprika and
additional chopped parsley, if desired. Serve at room temperature with wedges
of pita bread, toasted pita chips or vegetable crudités.
Nutritional information per serving (2 tablespoons):
Calories 128 (58% from fat) • carb. 10g • pro. 4g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 367mg • calc. 27mg • fiber 2g
Mango Salsa
Mango Salsa is excellent served over grilled fish, chicken or even pork
tenderloin. It can also be served like traditional tomato salsa with tortilla chips.
We love it paired with our Crab Cakes (recipe follows).
Makes about 2 cups
¼ large red bell pepper, cut into ½-inch pieces
1 garlic clove
1 small jalapeño pepper, stemmed and seeded,
cut into ½-inch pieces
½ small red onion, cut into ½-inch pieces
1 mango, peeled and pitted, cut into ½-inch pieces
1½ tablespoons fresh cilantro
2 teaspoons fresh lime juice
1½ teaspoons rice vinegar (may use raspberry or
white balsamic vinegar in place of the rice)
½ teaspoon honey
pinch kosher salt
1. Insert the chopping blade into the food processor; fit onto motor base.
2. Put the red pepper into the work bowl and pulse on High to roughly chop,
about 2 pulses. Reserve in a separate mixing bowl.
3. Put the garlic, jalepeño and onion into the work bowl. Pulse 2 to 3 times on
High to chop. Remove and reserve in the same bowl as the red pepper.
4. Put the mango and cilantro into the work bowl and pulse on Low until mango
is roughly chopped, about 5 to 6 pulses.
5. Transfer mango and cilantro to the bowl with the other chopped vegetables.
Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow
flavors to develop (a minimum of 30 minutes).
Nutritional information per serving (2 tablespoons):
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 7mg • calc. 2mg • fiber 0g
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