RECIPES
Hummus
Makes approximately 1½ cups
INGREDIENTS
425g can chick peas, well drained
2 cloves garlic, peeled
2 tablespoons toasted sesame seeds
2 tablespoons cream
2 tablespoons lemon juice
1 tablespoon peanut butter
1 teaspoon cumin
METHOD
1.Assemble food processor using quad blade.
2.Place all ingredients into processing bowl. Process until smooth.
3.Spoon mixture into a serving dish. Cover and chill until ready to serve.
Serve chilled with slices of Lebanese bread.
Baba Ghanoush
Makes approximately 1½ cups
INGREDIENTS
500g eggplant, peeled and roughly chopped
1 teaspoon peanut butter L cup yoghurt
2 cloves garlic, peeled
½cup fresh coriander leaves 1 teaspoon cumin
½teaspoon sesame oil
1 tablespoon lemon juice
METHOD
1.Place eggplant into a baking dish in a single layer. Bake in a preheated oven at 200°C for
2.Assemble food processor using quad blade.
3.Place eggplant and remaining ingredients into processing bowl. Process until smooth.
4.Spoon mixture into a serving dish. Cover and chill until ready to serve.
Serve with slices of Lebanese bread.
Guacamole
Makes approximately 4 cups
INGREDIENTS
3 large avocados, peeled and stone removed
1 Spanish onion, peeled and quartered
2 tablespoons lime or lemon juice
1 tablespoon sweet Thai chilli sauce 300ml sour cream
½ cup fresh coriander leaves, optional
METHOD
1.Assemble food processor using quad blade.
2.Place all ingredients into processing bowl. Process until smooth.
3.Spoon mixture into a serving dish. Cover and chill until ready to serve.
Serve with vegetable crudités or corn chips.
Creamy salsa dip
Makes approximately 2 cups
INGREDIENTS
250g cream cheese, cubed and softened
375g jar chunky Mexican salsa
METHOD
1.Assemble food processor using quad blade.
2.Place both ingredients into processing bowl. Process until well mixed.
3.Spoon mixture into a serving dish. Cover and chill until ready to serve.
Serve with vegetable crudités, biscuit crackers or corn chips.
41
