Cuisinart Expert Prep Pro Instructions Manual page 16

HUMMUS
Makes approx. 1 2⁄3 cups
INGREDIENTS
½ small garlic clove, peeled
1 teaspoon salt
1 can (400g) chickpeas, rinsed & drained
⅓ cup hulled tahini
2 tablespoons fresh lemon juice
¼ cup water plus 2 tablespoons extra
¼ teaspoon ground cumin
2 tablespoons extra virgin olive oil,
Pinch paprika (optional)
METHOD
1. Insert the universal blade in the work bowl of the Cuisinart Expert Prep Pro. Drop the
garlic into the work bowl and process to finely chop, approx. 10 seconds.
2. Add remaining ingredients (leave 1 tablespoon of oil aside), and process until smooth,
approx. 3 minutes, stopping to scrape down the sides of the bowl as needed. Add
extra water if too thick.
3. For serving, transfer hummus to a shallow bowl. Make a slight indentation in the center
of the dip and fill with the remaining tablespoon of oil. Sprinkle the paprika, over the
oil.
4. Store covered in refrigerator for up to 1 week.
AIOLI
Makes 1 cup
INGREDIENTS
2 garlic cloves, peeled
4 large egg yolks
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 cup olive oil
3⁄4 cup vegetable oil
METHOD
1. Insert the fine grating disc into the work bowl of the Cuisinart. Expert Prep Pro. Shred
the garlic.
2. Remove the grating disc, scraping any accumulated garlic from underneath and adding
it to the work bowl. Replace with the universal blade. Add the egg yolks, lemon juice
and mustard to the work bowl.
3. While the unit is running, add the oils through the feed tube slowly, beginning drop by
drop, until all the oil is incorporated and the mixture is completely emulsified. Store in
an airtight container in the refrigerator for up to 4 days (note that the garlic will become
more pronounced the longer it is stored).
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