20
DIPS & Dressings
Hummus
Makes: 3 cups
2 400g cans chickpeas, drained, rinsed
1 clove garlic
¹⁄
³
cup olive oil
1 tablespoon lemon juice
1 tablespoon tahini
¼ cup water
Salt and freshly ground black pepper, to taste
1. Using the universal ‘s’ blade process all
ingredients on speed 2, expect water, until
a smooth paste. Continue to process while
slowly adding water through chute. Season
to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
TIP: Add a teaspoon of your favourite ground
spice for a twist.
Spicy Capsicum and Cashew Nut Dip
Makes: 2 cups
450g jar roasted capsicums, drained, rinsed
100g parmesan cheese
2 long red chillies
1 clove garlic
2 cups roasted cashew nuts
¼ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the universal ‘s’ blade process all
ingredients on speed 2 until smooth.
Season to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
Recipes continued
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