Sunbeam PB9500 manual Dips, Roasted Beetroot Dip, cups, Hummus, Recipes continued

Recipes (continued)

DIPS
Roasted Beetroot Dip	Makes approx 3
	cups

5 large (1.1kg) fresh beetroot

2/3 cup (200g) natural yogurt

½cup (120g) low fat sour cream

½cup (125ml) orange juice

½teaspoon cumin powder

1-2 tablespoons horseradish

1.Preheat oven to 200°c. Trim the beetroot leaving a 2cm stalk attached. Wash beetroot carefully removing all dirt but do not damage the skin. Wrap each beetroot individually in aluminium foil.

2.Place beetroot on a baking tray and bake in oven for about 1-1¼ hours or until tender. Turn the beetroot every 15 minutes.

3.Remove beetroot from oven; open foil and allow beetroot to cool for 15 minutes. Using a sharp knife, remove stems and peel away skin. Cut beetroot quarters.

4.Place beetroot and remaining ingredients into the jug and place lid firmly onto jug.

5.Pulse mixture about 8 times. Remove the measuring cap and insert the processing baton.

6.Slowly increase the speed to 2 and using the baton process mixture until desired texture is achieved.

Serve with crackers or sliced Turkish bread

Hummus

420g can chickpeas, rinsed, and drained

¼cup tahini

¼cup lemon juice 1 tablespoon water

¼cup olive oil

1 clove garlic, crushed

½teaspoon ground cumin

½teaspoon salt

1.Combine ingredients into the jug and place lid firmly on jug.

2.Slowly increase speed to 4 and process for approximately 10-15 seconds or until smooth.

3.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving.

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.

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