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Hummus
420g can chickpeas, rinsed, and drained
¼ cup tahini
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Combine ingredients in a bowl.
2. Assemble slow juicer with the blank
strainer and the puree nozzle.
3. Turn slow juicer on and slowly pour mixture
into the juicer body.
4. 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.
Baba Ghanoush
2 large eggplants
3 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1. Pierce eggplants all over with a fork.
Cook eggplants under a griller until the
skin blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin.
2. Allow the eggplants to drain for 10 minutes
then roughly chop.
3. Combine eggplant with remaining
ingredients in a bowl.
4. Assemble slow juicer with the blank
strainer and the puree nozzle.
5. Turn slow juicer on and slowly add the
mixture into the juicer body.
6. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Recipes continued