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Beetroot, Crème Friache Makes 2 cups
and Mint Dip
400g beetroot, peeled, roughly chopped
¹⁄
³
cup crème friache
¹⁄
³
cup olive oil
1 tablespoon fresh mint
Salt and pepper, to taste
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on setting 3 for 1 minute or until
smooth. Season to taste.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Great on lamb burgers.
Traditional Hummus Makes 1½ cups
400g can chickpeas, drained, rinsed
½ clove garlic, crushed
2 tablespoons lemon juice
½ teaspoon sesame oil
¹⁄
³
cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on setting 3 for 30-40 seconds, or
until smooth. Season to taste.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: For a tasty twist add a big
dollop to pumpkin soup.
12
Recipes – Dips (continued)