Sunbeam LC6200 manual Guacamole, Whole Egg Mayonnaise Makes about 3 cups, Variations, Hummus

Recipes continued

Guacamole

2 ripe avocados, peeled, seeds removed

1 clove garlic

1 tablespoon lemon juice dash Tabasco sauce

1 jalepeno chilli, sliced (optional)

¼cup fresh coriander leaves 1 small onion, quartered

1 tomato, quartered

1.Using the processing bowl fitted with the processing blade, process the avocado, garlic, juice, Tabasco, chilli and coriander leaves on speed 3 for 10 seconds. Add onion and tomato and process on speed 2 until just chopped.

2.Transfer mixture to a bowl and refrigerate for 1 hour before serving.

Serve with corn chips and salsa

Whole Egg Mayonnaise Makes about 3 cups

2eggs

2tablespoons lemon juice

1 tablespoon Dijon mustard pinch sea salt

2cups vegetable or light olive oil

1.Using the processing bowl fitted with the processing blade; place eggs, juice, mustard and salt in the processing bowl. Process on speed 1 for 10 seconds or until combined.

2.Increase speed to speed 3; with the motor still running remove the food pusher and start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added.

3.Store in the refrigerator in an airtight container for 2 weeks.

Variations

•Add crushed garlic to mayonnaise to make garlic mayonnaise.

•Add finely chopped gerkins, capers and parsley to mayonnaise to make a tartare sauce.

Hummus

420g can chickpeas, rinsed, and drained

¼cup tahini paste

¼cup lemon juice

¼cup water

¼cup olive oil

1 clove garlic, crushed

½teaspoon ground cumin

½teaspoon salt

1.Using the processing bowl fitted with the processing blade, process all ingredients on speed 3 until smooth.

2.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving.

Serving suggestions: Serve hummus with toasted pita crisps; simply cut pita bread into triangles, brush with olive oil and season with a little salt and cumin seeds. Bake in oven at 200°C for about 5 minutes or until crisp.

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