Hamilton Beach 840071000 manual Red Pepper and Garlic Dip, Mediterranean Pasta, Hummus

Red Pepper and Garlic Dip

6 large cloves garlic	1 teaspoon hot pepper sauce
2 tablespoons fresh basil leaves,	1⁄2 cup roasted red bell pepper
packed	4 ounces cream cheese, cubed
1 tablespoon soy sauce

Place garlic and basil in blender jar. PULSE for 5 to 10 seconds or until coarsely chopped. Add remaining ingredients. Process on LIQUEFY until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to store. Yield: 11⁄2 cups.

Mediterranean Pasta

15-ounce can whole tomatoes

1⁄3 cup roasted red bell pepper

6-ounce jar marinated artichoke hearts, drained

3 cloves garlic

1 teaspoon cinnamon

1 small onion, quartered

1 teaspoon dried oregano

1 teaspoon dried basil

Puree tomatoes. Add other ingredients and PULSE until coarsely chopped. Heat, if desired, and pour over pasta. Yield: about 2 cups.

Hummus

19-ounce can garbanzo beans	1 tablespoon olive oil
(chickpeas), not drained	11⁄2 teaspoons minced garlic
3 tablespoons lemon juice	1 teaspoon cumin
2 tablespoons tahini	1⁄2 teaspoon 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 seconds until smooth. Transfer to serving dish. Serve with rye toast or pita wedges. Yield: about 3 cups.

Chocolate Cream Mousse

1 teaspoon vanilla	3⁄4 cup milk
2 tablespoons sugar	3-ounce package cream cheese,
1 cup mini-chocolate chips	cut in cubes

Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour milk into jar. Process on 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.

9