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13
APPETIZERS, DIPS, SPREADS
Lemon Herb Hummus
This popular Middle Eastern spread is simple to make in your
Cuisinart
®
SmartPower Classic
™
Blender – we have spiced it up just a
bit. Serve with pita wedges or use as a spread for sandwiches.
Makes about 2 cups
Preparation: less than 15 minutes
2–3 cloves garlic
peeled strips lemon zest, ½ x 2 inches each (zest of
½ lemon), bitter white pith removed, cut in ½-inch pieces
1 teaspoon kosher salt
1 teaspoon cumin
1 tablespoon herbs de Provence or Mediterranean
herb blend
2 tablespoons fresh lemon juice
4–6 tablespoons water
1 can (19-ounce) chickpeas, drained, rinsed and
drained again
3 tablespoons tahini paste
¼ teaspoon hot sauce such as Tabasco
®
2 tablespoons extra virgin olive oil
Place the garlic cloves, lemon zest, and salt in the blender. Select Chop
and pulse 10–15 times. Scrape the sides of the blender jar and add the
cumin and herbs de Provence. Blend on Mix for 10 seconds. Scrape
the sides of the blender jar and add the lemon juice, water, chickpeas,
tahini and hot sauce in that order. Blend for 40 seconds; scrape the
sides of the blender jar as necessary. Add the olive oil in a steady
stream through the opening in the blender jar lid while blending on
Purée for 20 seconds. Transfer the hummus to a bowl and let stand for
30 minutes before serving to allow flavors to develop. Hummus will
keep covered in the refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
Spinach Pesto & White Bean Dip
Serve this dip with crudités or pita chips as dippers.
Makes about 2 cups
1 tablespoon fresh lemon juice or white balsamic vinegar
½ cup pesto (made with spinach), below
1 can (15-ounce) white beans, drained, rinsed and
drained again
Place ingredients in blender jar in order listed. Cover blender jar. Set on
Mix and blend until smooth and creamy, about 30–40 seconds.
Nutritional information per serving (2 tablespoons):
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
• sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
Pesto Sauce
Serve as a topping for hot pasta or to add flavor to dips,
dressings, or other sauces.
Makes about ¾ cup
1 ounce Parmesan cheese, cut in ½-inch cubes
1–2 cloves garlic, peeled
1
⁄
3
cup extra virgin olive oil
1 cup fresh basil leaves, loosely packed *
3 tablespoons lightly toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover blender jar. Set on Stir. Use
Pulse to chop the cheese, 10–15 pulses. Remove and reserve cheese.
Add garlic to blender jar; cover, pulse to chop, 10–15 pulses. Add
remaining ingredients in order listed, including reserved cheese. Cover
blender jar; blend on Liquefy until combined, about 30–40 seconds.
Pesto may be stored in refrigerator in an airtight container. After
placing in container, smooth over top, and drizzle to cover surface with
additional olive oil to keep from turning dark. Stir oil in before using.
Nutritional information per serving (1½ tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g
• sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g
*For spinach pesto: Add ½ teaspoon fennel seed and 2 teaspoons
dried basil when chopping the garlic. Substitute 2 cups washed and
dried baby spinach leaves for the basil.
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