Sunbeam ICE BREAKER PBT2000 User Manual page 10

Ice Breaker Blender Recipes (continued)
Beetroot, Crème Friache
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 Speed 2 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.
8
Makes 2 cups Traditional Hummus
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
2. Blend on Speed 2 until smooth. Season to
3. Store in a clean, covered container in the
Serving suggestion: For a tasty twist add a big
dollop to pumpkin soup.
lid securely onto the jug.
taste.
refrigerator for up to one week.
Makes 1½ cups