Recipes continued
Hummus
420g can chickpeas, rinsed, and drained
¼cup tahini
¼cup lemon juice
¼cup water
¼cup olive oil
1 clove garlic, crushed
½teaspoon ground cumin
½teaspoon salt
1.Combine ingredients in a bowl.
2.Assemble slow juicer with the blank strainer and the puree nozzle.
3.Turn slow juicer on and slowly pour mixture into the juicer body.
4.Transfer mixture into a bowl and refrigerate for
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.
Baba Ghanoush
2 large eggplants
3 cloves garlic
2 tablespoons tahini
¼cup lemon juice
¼teaspoon sweet paprika
sea salt and freshly ground black pepper
1.Pierce eggplants all over with a fork. Cook eggplants under a griller until the skin blackens and the flesh is soft. Allow eggplants to cool for 20 minutes before removing skin.
2.Allow the eggplants to drain for 10 minutes then roughly chop.
3.Combine eggplant with remaining ingredients in a bowl.
4.Assemble slow juicer with the blank strainer and the puree nozzle.
5.Turn slow juicer on and slowly add the mixture into the juicer body.
6.Transfer mixture into a bowl and refrigerate for
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