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RECIPES
ROAST BEET DIP
Makes approx 2 cups
INGREDIENTS
4 medium (700g) beets
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (65ml) light olive oil
Salt and freshly ground black pepper
Pita bread to serve
METHOD
1. Preheat oven to 400°F (200°C). Wash
beets well and pat dry. Cut top off garlic
and place beets and garlic onto a baking
tray and drizzle with oil. Bake for 30
minutes then remove garlic and turn
beets over and cook beets for a another
15–20 minutes or until beets are tender.
Set aside to cool completely.
2. Once beets are cool, peel skin off and cut
into quarters. Squeeze garlic out of skin.
3. Assemble the food processing bowl
using the S Blade™.
4. Place beets and garlic and remaining
ingredients into processing bowl.
Assemble lid to bowl.
5. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl with a spatula if
necessary.
Serve dip chilled with pita bread.
EGGPLANT DIP
Makes approx 2 cups
INGREDIENTS
2 large (1kg) eggplants
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil, extra
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread or your
favorite cracker
METHOD
1. Preheat oven to 400° F (200°C). Rub
whole eggplants all over with oil. Place
into a baking dish and bake for about 40
minutes or until skin is begins to darken.
2. Add garlic to baking dish and continue
baking eggplant and garlic until
garlic is softened and eggplants are
blackened and blistered all over. Remove
from oven.
3. Place eggplants into a plastic bag or
wrap with saran wrap and set aside until
cool enough to handle.
4. Assemble the food processing bowl
using the S Blade™.
5. Remove skin from eggplants and
discard, roughly chop flesh and place
into processing bowl with peeled garlic,
lemon juice, olive oil, salt and cumin.
Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl with a spatula if
necessary.
7. Pour into bowl and stir in parsley and
season with black pepper.
Serve dip with fresh or toasted
Lebanese bread or your favorite cracker.