Cuisinart DLC 2007 DLC-2007N Manual - Page 22

Appetizers Fresh Tomato and Corn Salsa Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood. Makes 1-1/2 cups 1 small onion, peeled, cut into 1-inch 1 teaspoon fresh lime juice pieces (about 1/2 cup pieces) 1/2 cup fresh or frozen corn kernels 1/4 cup fresh cilantro (frozen kernels do not need to be 1 medium jalapeño pepper, seeded, cut thawed) into 1-inch pieces 1/2 teaspoon kosher salt 2 medium vine-ripened tomatoes, cut into 1-inch pieces Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just combine. Let stand for 1 hour before serving to allow flavors to develop. Serve with chips. Preparation: 5 - 10 minutes, plus 1 hour for flavors to develop Nutritional analysis per tablespoon: Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g chol. 0mg • sod. 50mg • fiber 0g Hummus Serve this popular Middle Eastern sauce with the traditional pita wedges or as a dip for fresh vegetable crudités. Makes 2 cups /32 tablespoons 1/4 cup Italian parsley leaves, washed and dried 2 strips lemon zest, 2 x 1/2 inches, bitter white pith scraped off 1/2 teaspoon kosher salt 2 small cloves garlic 1 large can (28 - ounce) chickpeas, drained, rinsed and drained again 3 tablespoons tahini 2 tablespoons fresh lemon juice 5 tablespoons water 1-1/2 teaspoons ground cumin 1-1/2 tablespoons extra virgin olive oil 21