Hamilton Beach 70721 Use and Care Manual - Page 12

Recipes Roasted Red Pepper Hummus 2 cloves garlic 2 green onions, white portion and half of green tops 1 can (15 oz./425 g) garbanzo beans (chickpeas), drained 1 jar (14 oz./397 g) roasted red peppers, drained 1/4 cup (59 ml) tahini (sesame paste), stirred 2 tablespoons (30 ml) lemon juice 2 teaspoons (10 ml) olive oil 1/4 teaspoon (1.3 ml) ground cumin Dash cayenne pepper Salt and pepper to taste Dash paprika Pita chips or cut vegetables Directions 1. Using S-blade and with processor running, drop garlic cloves and onion into food chute. 2. Add garbanzo beans, roasted red peppers, tahini, lemon juice, olive oil, cumin, cayenne, salt and pepper. Continue to process until smooth. 3. Place in serving bowl and garnish with paprika. 4. Serve with pita chips and/or vegetables. Refrigerate to store. Serves: 4 to 6 Fresh and Spicy Salsa 1 onion, peeled 1 clove garlic 1 hot pepper (jalapeno or finger hot), cored, seeded, and quartered 4 tomatoes, quartered 1/4 cup (59 ml) cilantro, packed 1/2 teaspoon (2.5 ml) cumin 1 tablespoon (15 ml) lime juice Salt and pepper to taste Hot sauce, optional Directions 1. Using S-blade and with processor running, drop onion, garlic clove and hot pepper through the food chute and chop until finely minced. Scrape bowl as needed. 2. Add tomatoes, cilantro, cumin, lime juice, salt and pepper. Pulse until desired texture, scraping bowl as needed. Add hot sauce if desired. Serves: 6 to 8 Cilantro Butter 1 bunch cilantro 1 cup (237 ml) unsalted butter, softened Juice from one lemon Salt and pepper to taste Directions 1. Wash cilantro and separate leaves from stems. Combine butter and cilantro leaves in food processor. Blend until light and fluffy. 2. Add lemon juice, salt, and pepper to taste. Process to blend. 3. Use for grilled dishes. Delicious with grilled salmon, swordfish or tuna. Refrigerate to store. Serves: 4 to 6 12