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Hummus Serves 4
420g can chickpeas, rinsed, and drained
2 tablespoons tahini
1
/
4
cup lemon juice
1
/
4
cup water
1
/
4
cup olive oil
1 clove garlic, crushed
1
/
2
teaspoon ground cumin
1
/
2
teaspoon salt
1. Place all ingredients in the blender jug.
2. Blend on speed 3 for 40 seconds.
3. 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.
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced
1
/
4
cup fresh coriander leaves
1 tomato, chopped
1. Place all ingredients except tomato in the
blender jug.
2. Blend on speed 2 for 40 seconds.
3. Transfer mixture to a bowl and stir through
tomato.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Recipes – Dips/Starters/Pastes