Cuisinart BFP-10 Series - Manual (Page 18)

15
Roasted Garlic Hummus
Makes about 21/3 cups
2 tablespoons Italian parsley leaves
8-12 cloves roasted garlic, cooled*
2 cups canned chickpeas, drained
½ cup fresh lemon juice
¼ cup tahini
2 teaspoons kosher salt
½ teaspoon cumin
3 tablespoons extra virgin olive oil
Place the parsley in the food processor work bowl fitted with the
chopping blade. Place cover on work bowl and pulse on Food
Processor , 8 to 10 times. Remove and reserve. Place the r oasted
garlic, chickpeas, lemon juice, tahini, salt, and cumin in the work
bowl. Process on Food Pr ocessor until smooth, about 30 to 40
seconds. With the machine running, add 2 tablespoons of the olive
oil in a slow, steady str eam, about 20 seconds, processing until
completely blended. Transfer to a bowl to allow flavors to blend for
30 minutes or longer before serving. Cover and r efrigerate if not
serving after 30 minutes.
Remove from r efrigerator 30 minutes before serving. T o serve,
transfer to serving bowl, drizzle with remaining olive oil and
sprinkle with the reserved chopped parsley . Serve with wedges
of pita bread, toasted pita chips or vegetable crudités.
*To r oast garlic, peel as many cloves as you need (it will keep
refrigerated for a week in an airtight container , so do lots to have
on hand), and toss them in a small amount of olive oil. Place them
in the center of a sheet of heavy duty aluminum foil and roast in a
400ºF oven for 35 to 45 minutes until tender and golden. The sharp
pungent flavor of the garlic will become sweet and mellow.
Nutritional information per ser ving (¹/³ cup):
Calories 181 (50% from fat) • carb. 17g • pro. 7g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 389mg • calc. 60 mg • fiber 6g
Pesto
Traditional pesto is a thick, uncooked sauce made of basil leaves, garlic,
olive oil, pine nuts, and cheese. It is a favorite for dressing pasta, and is
also wonderful on boiled or steamed potatoes, steamed fresh vegetables,
or as a spread on a fr esh tomato and mozzarella sandwich. Y ou may vary
your pesto by using other herbs such as cilantro, mint or parsley and by
using other nuts such as almonds, pecans or hazelnuts.
Makes about 2/3 cup
1 ounce Reggiano-Parmigiano, cut into ½-inch cubes
¼ cup toasted pine nuts or walnuts
1 clove garlic, peeled
1½ cups (packed) fresh basil leaves,
washed and dried completely
¼ cup extra virgin olive oil
½ teaspoon kosher salt
Insert the chopping blade in the food processor work bowl. Pr ocess
on Food Processor . With the machine running drop the cheese
through the feed tube and pr ocess to chop finely, about 10 to 15
seconds; remove and r eserve. Place the nuts in the work bowl and
pulse to chop, 5 times; remove and r eserve. With the machine
running, drop the garlic thr ough the feed tube and process to chop, 5
seconds. Scrape work bowl. Add basil leaves to work bowl. Pulse on
Food Processor to chop, 5 times, then pr ocess until finely chopped,
about 5 seconds. With the machine running, add the olive oil in a
steady stream to cr eate a smooth emulsion. Scrape work bowl. Add
salt, reserved Parmesan cheese and chopped nuts to work bowl.
Process until smooth and blended, about 10 seconds. T ransfer to a
resealable container , cover with a thin layer of olive oil, cover and
refrigerate until r eady to use. Pesto may be frozen.
Nutritional analysis per ½ tablespoon:
Calories 21 (67% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g
• chol. 1mg • sod. 65mg • calc. 26mg • fiber 0g
Serving idea: While pesto is a wonderful sauce for pasta, it is much
more versatile than just that. T ry it as a fast, fresh topping for salmon
fillets: Place 5 to 6-ounce salmon fillets skin side down on a lightly
oiled baking sheet. Spread each fillet with a thin layer of pesto and
sprinkle with fresh br eadcrumbs (made in the Cuisinart
®
MiniPrep).
Bake in a preheated 400ºF oven for 10 to 15 minutes, until cooked