8
RECIPES
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner.
Makes about 1
1
/
3
cups
1
small garlic clove, peeled
½
jalapeño, seeded, cut into
1-inch pieces
1 green onion, cut into 1-inch pieces
1
tablespoon fr
esh cilantro leaves, stems
discarded
2
ripe avocados, halved, pitted
2
tablespoons fresh lime juice
¾
teaspoon kosher salt
1.
Put the garlic, jalapeño, gr
een onion and cilantro in
the work bowl. Pulse on Chop to roughly but evenly chop,
about 8 to 10 pulses.
2.
Scrape down the sides of the bowl. Scoop out the
flesh of the avocados, in pieces, and put directly into the
work bowl; add the lime juice and salt. Alternate pulsing
between Chop and Grind and then run on Chop
continuously to achieve desired consistency.
Nutritional information per serving (
1
/
3
cup):
Calories 118 (74% from fat) • carb. 7g • pro. 1g • fat 10g
sat. fat 1g • chol. 0mg • sod. 434mg • calc. 13mg • fiber 5g
TAPENADE
This spread goes great with fresh, crusty bread. Spread on
sandwiches or even bake a thin layer onto salmon or chicken.
Makes about 1
1
/
3
cups
1
garlic clove, peeled
3
tablespoons packed fr
esh parsley leaves
1½ cups pitted black olives, such as Kalamata or
Niçoise
1½
cups
pitted green olives
¼
cup capers, drained and rinsed
1½
teaspoons fresh lemon juice
1½
teaspoons Dijon mustar
d
½
teaspoon fr
eshly ground black pepper
2
tablespoons extra vir
gin olive oil
Put all ingredients in the work bowl. Pulse on Chop to
evenly chop the ingredients, and then run on Chop
continuously until desired consistency is achieved.
Nutritional information per serving (2 tablespoons):
Calories 51 (82% from fat) • carb. 2g • pro. 0g • fat 5g
sat. fat 1g • chol. 0mg • sod. 266mg • calc. 24mg • fiber 1g
HUMMUS
Serve this brightly flavored dip with warm pita
for a satisfying snack.
Makes about 1
2
/
3
cups
1
garlic clove
1
can (15.5 ounces
) chickpeas, rinsed and
drained
1
/
3
cup tahini
1
/
3
cup plus 2 tablespoons cold water
2
tablespoons fr
esh lemon juice
½ to ¾ teaspoon kosher salt (to taste)
¼
teaspoon gr
ound cumin
Extra virgin olive oil, for finishing
Pinch za’atar (optional), for finishing
1.
Put the garIic in the work bowl. Run on Chop continu
-
ously to finely chop. Add remaining ingredients to the
work bowl. Pulse on Chop to start processing ingredients.
Continue pulsing to process until smooth and creamy.
2.
T
aste and adjust seasoning as desired. To serve, drizzle
with olive oil and sprinkle with za’atar (if using).
Nutritional information per serving (2 tablespoons):
Calories 78 (40% from fat) • carb. 9g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 154mg • calc. 39mg
• fiber 3g
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