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Hummus
1 can (19 ounces [535 g]) garbanzo
beans (chickpeas), undrained
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
Combine the seven ingredients in blender jar. B
LEND
on high. Turn blender off.
Scrape sides of jar with spatula. Turn blender on and process an additional 30 sec-
onds until smooth. Transfer to serving dish. Serve with rye toast or pita wedges.
Makes about 3 cups (375 ml).
1 tablespoon (15 ml) olive oil
1
1
⁄2 teaspoons (7.5 ml) minced garlic
1 teaspoon (5 ml) cumin
1
⁄2 teaspoon (2.5 ml) salt
Chocolate Cream Mousse
1 teaspoon (5 ml) vanilla
2 tablespoons (30 ml)sugar
1 cup (250 ml) mini-chocolate chips
Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour
milk into jar. BLEND for 15 seconds or until smooth. Add the cream cheese and BLEND
for 10 seconds or until smooth. Pour into individual dessert dishes and refrigerate at
least 2 hours or until set. Makes 4 to 6 servings.
3
⁄4 cup (175 ml) milk
1 package (3 ounces [85 g]) cream
cheese, cut in cubes
Adult Mocha Shake
1 cup (250 ml) milk
1 cup (250 ml) coffee-flavored liqueur like Kahlua
4 scoops chocolate ice cream, softened
Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired
consistency. Makes 32 ounces (875 ml).
Margaritas
1
⁄4 cup (60 ml) tequila
1
⁄4 cup (60 ml) Triple Sec
Place all ingredients in blender jar; cover. PULSE 45 seconds or until ice is crushed.
Makes 16 ounces (500 ml).
Frozen Strawberry Daiquiri
1
⁄2 of a 6-ounce can (85 g) frozen
lemonade concentrate
16-ounce (450 g) package frozen
strawberries with sugar, thawed
Place all ingredients in blender jar. Cover and P
ULSE 45 seconds or until ice is
crushed. Makes 30 ounces (900 ml).
1 cup (250 ml) ice
Juice of 8 limes
1
⁄4 (60 ml) cup sugar
2 cups (500 ml) ice cubes
1
⁄2 cup (125 ml) rum
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