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PAge heAder.....
RECIPES
SPINACH, PARMESAN AND
CASHEW DIP
Makes approximately 1 cup
INGREDIENTS
75g baby spinach leaves
1 clove garlic
75g Parmesan cheese, 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 the food processing bowl
using the quad blade
2. Add ingredients except salt and pepper
into the processing bowl in the order
listed. Place lid on bowl.
3. Attach the motor body; select speed
13–15 and process until all the
ingredients are chopped as desired;
scrap down side if necessary. Do not
over process and 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 (70g) 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. Assemble the food processing bowl
using the quad blade.
2. Place chick peas, garlic, water, tahini,
lemon juice and cumin into the
processing bowl. Place lid on bowl.
3. Attach the motor body; select speed
13–15 and process until mixture is
smooth, scraping down the sides of
processing bowl if necessary. Season
to taste.