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10
ROASTED RED PEPPER HUMMUS
A different take on traditional hummus, the roasted red pepper
gives a sweet and tangy flavor to this popular spread.
Makes about 1 cup
2 tablespoons fresh Italian parsley
1 cup canned chickpeas, drained and rinsed
¼ cup roasted red pepper, chopped
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
1. Put the parsley in the work bowl. Process on Chop until
finely chopped.
2. Add the chickpeas, red pepper, garlic, lemon
juice, tahini, oil, and salt, and process continuously,
alternating between Chop and Grind, until smooth,
stopping to scrape down the sides of the work bowl
with a spatula as necessary.
3. Transfer to a serving dish and serve immediately with
pita bread triangles or crackers.
Nutritional information per serving (2 tablespoons):
Calories 79 (52% from fat) • carb. 8g • pro. 2g • fat 5g • sat. fat 1g
chol. 0mg • sod. 244mg • calc 20g • fiber 2g
RICOTTA BRUSCHETTA
A super simple appetizer either served on its own or paired
with our Peach Salsa.
Makes 12 bruschetta
12 ½-inch-thick slices baguette
1 garlic clove, smashed
1½ tablespoons extra-virgin olive oil
1 cup ricotta, strained
½ ounce Parmesan, cut into ½-inch cubes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ to 1 tablespoon honey, optional
1. Preheat the oven to 375°F with the rack in the
upper position.
2. While the oven is preheating, rub one side of each slice of
bread with the garlic and then brush with the olive oil.
3. Bake in the preheated oven for 2 to 3 minutes per side,
or until lightly toasted.
4. While the bread is toasting, put the ricotta, Parmesan,
salt, and pepper in the work bowl. Pulse on Grind until
well combined.
5. Turn on the broiler. Divide the ricotta mixture evenly
among the bread slices. Return to the oven and then broil
for about 2 minutes, or until the cheese is fully warmed.
6. Drizzle the honey, if using, over the bruschetta and
serve immediately.
Nutritional information per slice:
Calories 106 (68% from fat) • carb. 11g • pro. 4g • fat 5g • sat. fat 2g
chol. 8mg • sod. 236mg • calc. 83mg • fiber 1g
MEDITERRANEAN NACHOS
This variation of classic nachos features a Kalamata olive-banana
pepper twist on traditional salsa and is perfect for entertaining
or for an easy weeknight dinner.
Makes 10 servings
½ cup banana pepper rings
¼ cup pitted Kalamata olives
¼ small red onion, cut into 1-inch pieces
1 cup grape tomatoes
2 tablespoons plus ¼ cup fresh parsley
leaves, torn, divided
¼ teaspoon freshly ground black pepper
1½ quarts (about 7 ounces) pita chips
1½ cups shredded white Cheddar cheese
¼ cup feta cheese, crumbled
1 tablespoon fresh dill, torn
1. Preheat the oven to 350°F. Line a baking sheet with
parchment paper; reserve.
2. Put the banana peppers, olives, and onion in the work
bowl. Process on Chop to roughly chop. Transfer to a
small mixing bowl.
3. Add the tomatoes and 2 tablespoons of the parsley to
the work bowl and pulse on Chop until the tomatoes
are roughly chopped. Transfer to the mixing bowl with
the pepper-olive mixture, add the black pepper, and
stir well to combine.
4. Spread half of the pita chips on the prepared baking
sheet, followed by half of the Cheddar, the remaining
chips, then the remaining Cheddar. Bake until the
cheese is melted, about 5 minutes. Remove from
the oven and top with the pepper-olive salsa, feta,
remaining parsley, and dill. Serve immediately.
Nutritional information per serving (based on 10 servings):
Calories 180 (68% from fat) • carb. 15g • pro. 8g • fat 10g • sat. fat 4g
chol. 21mg • sod. 420mg • calc. 153mg • fiber 1g
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