Sunbeam LC9000 manual Dips & Sauces continued, 2 400g cans chickpeas, drained, rinsed

Dips & Sauces continued

Hummus

Makes: 2 cups

2 400g cans chickpeas, drained, rinsed

1 clove garlic ¹⁄³ cup olive oil

1 tablespoon lemon juice

1 tablespoon tahini ¼ cup water

Salt and freshly ground black pepper, to taste

1.Using the small processing bowl fitted with the small universal ‘s’ blade process all ingredients, excluding water, until a smooth paste. With motor running slowly add water until desired consistency. Season to taste with salt and pepper.

2.Store in a clean, covered container in the refrigerator for up to one week.

TIP: Add a teaspoon of your favourite ground spice for a twist.

Satay Sauce

Makes: 2 cups

1 cup peanuts, roasted

½cup vegetable oil 2 cloves garlic

1 long red chilli, deseeded

½red onion

1 tablespoon dark soy sauce

2 teaspoons brown sugar

1 teaspoon shrimp paste ¾ cup water

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1.Using the small processing bowl fitted with the small universal ‘s’ blade process peanuts, oil, garlic, chilli and onion until a chunky paste is formed.

2.Cook paste over medium heat for 1-2 minutes or until fragrant. Add, soy ,sugar and shrimp paste cooking for a further minute. Add remaining ingredients to the pan, whisking to combine. Bring to a simmer and cook for 15-20 minutes or until slightly thickened. Season to taste with salt and pepper.

3.Store in a clean, covered container in the refrigerator for up to one week.

22