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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
Directions
1. Using Stainless Steel Chopping Blade and with Food Processor
running, drop garlic cloves and onions into Feed Chute.
2. Add garbanzo beans, roasted red peppers, tahini, lemon juice,
olive oil, cumin, cayenne, salt and pepper. Continue to process
until smooth. Scrape Bowl as needed.
3. Place in serving bowl and garnish with paprika.
4. Serve with pita chips and/or vegetables. Refrigerate to store.
Serves: 4 to 6
2 tablespoons (30 ml) lemon
juice
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.3 g) ground
cumin
Dash cayenne pepper
Salt and pepper to taste
Dash paprika
Pita chips or cut vegetables
Fresh and Spicy Salsa
1 onion, peeled
1 clove garlic
1 hot pepper (jalapeño or
finger hot), cored, seeded,
and quartered
4 tomatoes, quartered
Directions
1. Using Stainless Steel Chopping Blade and with Food Processor
running, drop onion, garlic clove and hot pepper through the Feed
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 (226 g) unsalted butter, softened
Juice from one lemon
Salt and pepper to taste
Directions
1. Wash cilantro and separate leaves from stems. Discard stems.
Add Stainless Steel Chopping Blade to Food Processor Bowl. Mix
cilantro and butter until light and fluffy.
2. Add lemon juice, salt and pepper to taste. Process to blend.
Scrape Bowl as needed.
3. Use for grilled dishes. Delicious with grilled salmon, swordfish or
tuna. Refrigerate to store.
Serves: 4 to 6
1/4 cup (59 g) cilantro, packed
1/2 teaspoon (2.5 g) cumin
1 tablespoon (15 ml) lime juice
Salt and pepper to taste
Hot sauce, optional
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