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20
1. Put all ingredients in blender jar, in the order
listed above.
2. Blend on Low until smooth, about 1½ minutes.
Nutritional information per serving (2 tablespoons):
Calories 110 (73% from fat) • carb. 3g • pro. 3g• fat 9g sat.
fat 3g • chol. 9mg • sod. 325mg • calc. 72mg • fiber. 0g
Hollandaise
Fair warning: It is almost too easy to make this
creamy and decadent sauce in the
Cuisinart
®
Blender.
Makes ¾ cup
½ cup (1 stick) unsalted butter
4 large egg yolks
1½ tablespoons fresh lemon juice
¼ teaspoon kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, blend on Low for
about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the measured pour lid from the
cover. Very slowly add the hot butter through
the opening (holding the pour lid or even a
dishtowel in place to prevent any splattering).
When adding the butter, be careful not to add
the white milk solids that will be left on the
bottom of the pan. Once all butter has been
added, check hollandaise for consistency. With
the blender turned off, use a long, slim spatula
to scrape down the sides, as some yolk may
have accumulated in the well by the blade. If
overall consistency is too thick, add some hot
water, 1 tablespoon at a time, and blend until
desired consistency is achieved.
4. Taste and adjust seasoning as desired.
5. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving (1 tablespoon):
Calories 85 (94% from fat) • carb. 0g • pro. 1g • fat 9g
• sat. fat 5g • chol. 81mg • sod. 47mg • calc. 8mg.
• fiber 0g
Hummus
Serve this brightly flavored dip with warm pita for a
satisfying snack.
Makes about 1½ cups
1 can (15.5 ounce) chickpeas, drained
and rinsed
1 garlic clove
3 tablespoons water
2 tablespoons tahini
2 tablespoons extra virgin olive oil, plus 1
tablespoon for serving
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
1
⁄8
teaspoon paprika (optional)
Pinch za’atar (optional)
1. Insert the chopping blade into the work bowl
of the Food Processor Attachment. Fit onto the
blender base. Put all the ingredients into the
work bowl and process on Low until smooth,
about 3 minutes, stopping to scrape down the
sides of the bowl as needed.
2. For serving, transfer hummus to a shallow
bowl. Make a slight indentation in the center of
the dip and fill with the remaining tablespoon
of oil. Sprinkle the paprika and za’atar, if using,
over the oil.
Nutritional information per serving (2 tablespoons):
Calories 79 (44% from fat) • carb. 2g • pro. 2g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 207mg • calc. 23mg
• fiber 2g
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