KitchenAid Chef's Chopper Serie Directives Et Recettes page 14

1 clove garlic
1 tablespoon (15 ml)
fresh parsley leaves, if
desired
1 small green onion, cut
into 1-inch (2.5 cm)
pieces
1 (15 oz. [425 g]) can
garbanzo beans,
drained and liquid
reserved
1 tablespoon (15 ml)
extra virgin olive oil
1 tablespoon (15 ml)
tahini (toasted sesame
paste), if desired
3 ⁄ teaspoon (3 ml) dark
4
sesame oil
2 tablespoons (25 ml)
lemon juice
⁄ teaspoon (1 ml) dried
1
4
oregano leaves
1 ⁄ teaspoon (.5 ml)
8
cayenne pepper
1 ⁄ cup (125 ml) loosely
2
packed parsley leaves
1 ⁄ cup (125 ml) loosely
2
packed basil leaves
2 ⁄ cup (150 ml) extra
3
virgin olive oil
1 ⁄ cup (175 ml) white
4
wine vinegar or white
balsamic vinegar
1 small shallot, cut into
halves
1 clove garlic
1 ⁄ teaspoon (1 ml) salt
4
1 ⁄ teaspoon (1 ml)
4
pepper
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HUMMUS
Place garlic and parsley in chopper; process 3 to 5
seconds to chop. Add onion, garbanzo beans, 1
tablespoon (15 ml) reserved bean liquid, olive oil,
tahini, sesame oil, lemon juice, oregano, and
pepper; pulse 3 to 5 times for 10 seconds until
smooth, adding 1 to 2 tablespoons (15 to 25 ml)
reserved bean liquid if beans are not chopping
evenly after the second pulse.
Place in serving bowl. Serve with vegetable dippers,
pita bread, or cracker bread.
Yield: 11 servings (2 tablespoons [25 ml] per serving).
Per serving: About 46 cal, 2 g pro, 5 g carb, 2 g fat,
0 mg chol, 105 mg sod.
HERBED VINAIGRETTE
Place all ingredients in chopper and process
20 seconds, or until blended.
Yield: 3 ⁄ cup (175 ml). 6 servings (2 tablespoons
4
[25 ml] per serving).
Per serving: About 231 cal, 0 g pro, 1 g carb,
25 g fat, 0 mg chol, 101 mg sod.
12