GE 168986, 840121100 manual Hummus, Chocolate Cream Mousse, Adult Mocha Shake, Margaritas

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Hummus

1 can (19 ounces [535 g]) garbanzo beans (chickpeas), undrained

3 tablespoons (45 ml) lemon juice

2 tablespoons (30 ml) tahini

1 tablespoon (15 ml) olive oil

11⁄2 teaspoons (7.5 ml) minced garlic

1 teaspoon (5 ml) cumin

1⁄2 teaspoon (2.5 ml) salt

Combine the seven ingredients in blender jar. BLEND on high. Turn blender off. Scrape sides of jar with spatula. Turn blender on and process an additional 30 sec- onds until smooth. Transfer to serving dish. Serve with rye toast or pita wedges.

Makes about 3 cups (375 ml).

Chocolate Cream Mousse

1 teaspoon (5 ml) vanilla	3⁄4 cup (175 ml) milk
2 tablespoons (30 ml)sugar	1 package (3 ounces [85 g]) cream
1 cup (250 ml) mini-chocolate chips	cheese, cut in cubes

Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour milk into jar. BLEND for 15 seconds or until smooth. Add the cream cheese and BLEND for 10 seconds or until smooth. Pour into individual dessert dishes and refrigerate at least 2 hours or until set. Makes 4 to 6 servings.

Adult Mocha Shake

1 cup (250 ml) milk

1 cup (250 ml) coffee-flavored liqueur like Kahlua 4 scoops chocolate ice cream, softened

Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired consistency. Makes 32 ounces (875 ml).

Margaritas

1⁄4 cup (60 ml) tequila

1⁄4 cup (60 ml) Triple Sec

1 cup (250 ml) ice Juice of 8 limes

1⁄4 (60 ml) cup sugar

Place all ingredients in blender jar; cover. PULSE 45 seconds or until ice is crushed.

Makes 16 ounces (500 ml).

Frozen Strawberry Daiquiri

1⁄2 of a 6-ounce can (85 g) frozen lemonade concentrate

16-ounce (450 g) package frozen strawberries with sugar, thawed

2 cups (500 ml) ice cubes

1⁄2 cup (125 ml) rum

Place all ingredients in blender jar. Cover and PULSE 45 seconds or until ice is crushed. Makes 30 ounces (900 ml).

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