Hamilton Beach 70825 Use and Care Manual - Page 27

Chopping/Mixing Blade Recipes Roasted Red Pepper Hummus Ingredients: 2 cloves garlic 2 green onions, white portion and half of green tops 2 cans (15 oz. [425 g] each) 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. Assemble food processor with chopping/mixing blade. 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 work bowl and garnish with paprika. Serve with pita chips and/or vegetables. Refrigerate to store. Serves: 4 to 6 Flaky Pastry Dough Ingredients: 3 cups (710 ml) all-purpose flour 1 teaspoon (5 ml) salt 1 cup (237 ml) unsalted butter, well chilled or frozen, cut into 1-inch (2-5 cm) pieces 1/4 cup + 2 tablespoons (89 ml) ice water Directions: 1. Assemble food processor with chopping/mixing blade. Combine flour, salt and chilled butter pieces in work bowl. 2. Pulse the mixture several times JUST until the butter is processed into pea-sized pieces. Do not overprocess. 3. Through small food chute, add 1/4 cup (59 ml) of ice water and process just until dough begins to come together. Add additional ice water if necessary. Small butter pieces should still be visible in dough. 4. Remove dough from work bowl and divide in half. Form dough into two discs about 1-inch (2.5-cm) thick. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling. 5. Preheat oven to 425°F (218°C). 6. To bake the pastry blind for a single-crust pie or tart, roll out pastry 1/8-inch (3 mm) thick to fit pan; crimp edges. Prick bottom all over with a fork. Line the pastry crust with nonstick aluminum foil or buttered foil. Place the foil buttered or nonstick side down. Fill with pie weights or dry beans to about 3/4-inch (1.9-cm) deep. 7. Bake 15 minutes. Remove foil and beans. Reduce oven temperature to 375°F (191°C). Continue baking pastry until light golden brown, 12 to 15 minutes. Cool. Makes: Pastry for one double crust or two single crust pies. Test Kitchen Tip: The dough can be refrigerated or frozen for later use. 27