KitchenAid KFC3100PK Use & Care Guide - Page 13

HUMMUS 1 clove garlic 1 tablespoon fresh parsley leaves, if desired 1 small green onion, cut into 1-inch pieces 1 (15 oz.) can garbanzo beans, drained and liquid reserved 1 tablespoon extra virgin olive oil 1 tablespoon tahini (toasted sesame paste), if desired 3⁄4 teaspoon dark sesame oil 2 tablespoons lemon juice 1⁄4 teaspoon dried oregano leaves 1⁄8 teaspoon cayenne pepper Place garlic and parsley in chopper; process 3 to 5 seconds to chop. Add onion, garbanzo beans, 1 tablespoon reserved bean liquid, olive oil, tahini, sesame oil, lemon juice, oregano, and pepper; pulse 3 to 5 times for 10 seconds until smooth, adding 1 to 2 tablespoons reserved bean liquid if beans are not chopping evenly after the second pulse. Place in serving bowl. Serve with vegetable dippers, pita bread, or cracker bread. Yield: 11 servings (2 tablespoons each). Per serving: About 46 cal, 2 g pro, 5 g carb, 2 g fat, 0 mg chol, 105 mg sod. HERBED VINAIGRETTE 1⁄2 cup loosely packed parsley leaves 1⁄2 cup loosely packed basil leaves 2⁄3 cup extra virgin olive oil 1⁄4 cup white wine vinegar or white balsamic vinegar 1 small shallot, cut into halves 1 clove garlic 1⁄4 teaspoon salt 1⁄4 teaspoon pepper Place all ingredients in chopper and process 20 seconds, or until blended. Yield: 3⁄4 cup. 6 servings (2 tablespoons per serving). Per serving: About 231 cal, 0 g pro, 1 g carb, 25 g fat, 0 mg chol, 101 mg sod. 13