14
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Place all the ingredients (except the reserved chickpea liquid) in the
Bowl. Attach the Lid and Main Unit.
3 Blend in short bursts on speed 7, stopping from time to time to
scrape the sides of the bowl down with a plastic spatula.
4 Add some of the reserved chickpea liquid / lemon juice (if desired)
to aid processing and to suit personal taste.
5 Check the seasoning and serve in a bowl. Decorate the top with a
little cayenne and fresh coriander if desired.
Ingredients:
• 1 x 400g can chickpeas,
drained and liquid reserved
• 1 garlic clove, cut in half
• Juice of 1½ or 2 lemons
according to personal
preference
• 2 tbsp extra virgin olive oil
• 1¼ tsp ground cumin
• 75ml tahini paste
• Salt
• A little Cayenne pepper
Hummus
Serves: 4-6
Method:
1 H
eat the oil in a large pan and gently cook the onion, carrot, celery,
garlic and leek for 5 minutes without browning. Stir occasionally.
2 P
lace the lid on the pan and cook for 20 minutes, stirring
occasionally. Add the chopped peppers and cook gently for a
further 10 minutes with the lid on.
3 A
dd the tomatoes, herbs, sugar and vinegar to the pan. Season
with salt and pepper and simmer for 45 minutes, or until the carrot
a
nd celery are softened.
4 Cook the pasta according to the pack instructions.
5 Use the Blending Leg at speed 4 on the Speed Control to make a
smooth sauce. This can be done in the pan as long as the pan does
not have a non stick coating. Press the Precise Control Trigger and
gently move the hand blender across the pan until the desired
consistency is achieved. For a smooth sauce, this should take
about a minute.
6 Drain the pasta then stir the sauce through it. Heat through if
necessary then serve immediately with Parmesan cheese.
Ingredients:
• 2
tbsp olive oil
• 1 onion (130g), chopped
• 2
carrots (160g), diced, small
• 2 celery sticks (80g), finely
chopped
• 1 garlic clove, crushed
• 1
leek (120g), chopped
• 1 yellow pepper, diced
• 1 red pepper, diced
• 2x 400g cans chopped
tomatoes
• ½ tbsp balsamic vinegar
• ½ tbsp caster sugar
• 2 tsp oregano
• 1 tsp mixed herbs
• Salt and pepper
• Fresh boiled pasta to serve
• Parmesan cheese to serve
Vegetable Sauce (For Pasta)
S
erves: 4
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