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28
BASICS
HUMMUS
Serve this brightly fl avored dip with warm pita for a satisfying snack.
Makes about 3 cups
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, drop
the garlic through the feed tube and process to fi nely
chop, about 10 seconds. Add remaining ingredients
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 fi ll 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 • fi ber 2g
1 GARLIC CLOVE
1 TEASPOON KOSHER SALT
2 CANS (15.5 OUNCES EACH)
CHICKPEAS, RINSED AND DRAINED
¼ CUP TAHINI
2 TABLESPOONS FRESH LEMON JUICE
¼ CUP PLUS TWO TABLESPOONS
WATER
½ TEASPOON GROUND CUMIN
¼ CUP EXTRA VIRGIN OLIVE OIL, PLUS
1 TABLESPOON FOR SERVING
1
⁄
8
TEASPOON PAPRIKA (OPTIONAL)
PINCH ZA’ATAR (OPTIONAL)
BASIC VINAIGRETTE
This simple vinaigrette is perfect over a salad of mixed greens and fresh
vegetables. Substituting 1½ teaspoons of herbes de Provence for the
combined basil/thyme/marjoram is an easy way to change it up a bit, and
saves on the amount of dried herbs you need to have on hand.
Makes 1 cup
1. Put the vinegar, mustard, parsley, spices and salt into
the blender jar. Run on Low until combined, and
parsley is fi nely chopped
2. Once the mixture is combined, carefully remove the
pour lid from the cover of the blender. Run the
blender on Low and slowly add the oil through the
opening. The process should take about 2½ minutes.
3. Taste and adjust seasoning as desired.
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 • fi ber 0g
¼ CUP RED WINE VINEGAR
1 TEASPOON DIJON-STYLE MUSTARD
¼ CUP FRESH PARSLEY
½ TEASPOON DRIED BASIL
½ TEASPOON DRIED THYME
½ TEASPOON DRIED MARJORAM
¼ TEASPOON GROUND WHITE PEPPER
½ TEASPOON KOSHER SALT
¾ CUP EXTRA VIRGIN OLIVE OIL
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