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RECIPES
SPINACH, PARMESAN AND
CASHEW DIP
Makes approximately 1 cup
INGREDIENTS
75g baby spinach leaves
1 clove garlic
75g parmesan, grated
1/3 cup (50g) unsalted toasted cashews
1/3 cup (80ml) olive oil
2 teaspoons lemon juice
salt and freshly ground black pepper
Crackers, to serve
METHOD
1. Assemble food processor with the mini
processing bowl inserted.
2. Add ingredients except salt and pepper
into the processing bowl in the order
listed. Place lid on bowl.
3. Pulse mixture until all the ingredients
are chopped as desired; scrap down side
if necessary. Do not over process, it
should be slightly chunky.
Season to taste and serve with crackers.
TIP
Dip will keep fresh for 1 day.
HUMMUS
Makes approx 2½ cups
INGREDIENTS
2 x 400g can chick peas, rinsed and drained
2 cloves garlic
1/3 cup (80ml) warm water
¼ cup tahini
¼ cup (60ml) lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve
METHOD
1. Insert Quad blade into the processor
bowl; add chick peas, garlic, water,
tahini, lemon juice and cumin. Place lid
on processor bowl.
2. Process until mixture is smooth,
scraping down sides during processing
if necessary. Season to taste.