T-Fal Kaleo StoreAway Manual De Instrucciones página 17

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DIPS, SALAD DRESSINGS AND SALADS
Humus
Makes 2 cups
2 cups cooked garbanzo or chickpeas, drained
1/3 cup tahini (sesame seed paste), or 1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch paprika
Insert the chopping blade. Combine all ingredients, except the tablespoon of olive oil and paprika, in
the food processor bowl. Cover and process until smooth, stopping to scrape the sides of the bowl as
needed. Transfer mixture to a serving bowl. Drizzle the reserved tablespoon of olive oil over the
humus and sprinkle with paprika.
Guacamole
Makes 2 1/2 cups
3 ripe avocados, peeled, pitted, and cut into chunks
Juice of one fresh lime
1 small onion, cut in eighths
1 clove garlic, quartered
1 ripe tomato, cored and cut in eighths
Salt
Insert the chopping blade. Combine avocados and lime juice in the food processor bowl. Cover and
pulse until chopped up, stopping to scrape the sides of the bowl as needed. Add the remaining ingre-
dients, except the salt. Pulse until desired texture. Season with salt to taste.
Tomato Salsa
Makes approximately 6 cups
1 to 4 Jalapeňo chili peppers, roasted under the broiler until charred
5 cloves of garlic, peeled and minced
2 small onions, cut in eighths
2 sprigs fresh cilantro, leaves only
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (28 oz) can whole peeled tomatoes
1 (10 oz) can diced tomatoes with green chili peppers
Insert the chopping blade. Remove charred skin from roasted jalapeno peppers. Remove and discard
seeds. Combine all ingredients, except the diced tomatoes, in the food processor bowl. Cover and pro-
cess until coarsely chopped. Add the diced tomatoes and pulse for a second or two.
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