Recipe Redux: Gadget Gifts

This month's Recipe Redux challenge is to share with you all our favorite Kitchen Gadgets. My first thought was perhaps too simple... your hands! Clean hands are a cooks best tool. But for those of you looking for something to purchase for the cook in your life, I recommend a Cuisinart Food Processor.

My world changed when I received the food processor as a Birthday gift. Suddenly, daunting kitchen tasks that were too large for my mini prep food processor (also Cuisinart and a recommended buy) and took precious time to chop were a breeze. I make homemade hummus weekly with this lovely gadget (recipe below), and will share with you another recipe to make for dinner tonight with your new Food Processor.

Here is my version of an Asian-inspired Coleslaw:

First, the dressing:
1 tbsp peanut butter
1 tsp toasted sesame oil
4 tbsp canola oil
4 tbsp rice vingar
1 tsp truvia
Whisk together, cover and refrigerate until slaw is ready.
*You could also make this in your mini-prep food processor or blender

For the slaw:
You'll need one small head of cabbage (any variety would work, I happen to have green cabbage from my delivery), outer leaves removed and cored, then quarter each piece. *You may need to cut even smaller depending on the size of your cabbage, it needs to fit into the food processor.
3 carrots, ends cut off
1 bunch scallions, ends cut off and sliced into 1/4 inch slices

Then, one piece at a time, add the cabbage to the food processor, with the grater attachment on. Press down on the top piece to encourage the grating along. You'll be amazed at how fast this goes!

I added three halves of carrot at a time, standing up lengthwise.

The grated cabbage & carrots:

Dump into a large bowl, add the scallions and reserved dressing. Toss to coat and refrigerate until ready to serve. It will seem like a lot (and it is!) but it goes fast and tastes delicious leftover!

Enjoy!!

Now, as promised, my hummus recipe:
2 cups cooked chick peas (or 1 15 oz can, rinsed and drained well)
2 tbsp tahini
zest and juice of one lemon
1 tsp cumin
1 tsp sea salt
1 tsp freshly ground black pepper
Add all ingredients in the bowl of the food processor with the blade attachment. Blend until ingredients begin to combine and the beans begin to crumble. Stream in 1/4 cup water and 1/4 cup extra virgin olive oil with processor running. Allow processor to run approx 3 minutes to ensure a light consistency. Store in an air-tight container in the refrigerator.
I can't tell you how long it will keep, because it never lasts that long in this house!
You'll never buy store-bought hummus again!