Sunbeam PB7620 MultiBlender Pro Instruction/Recipe Booklet page 14

Recipes – Dips (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 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.
12
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 setting 3 for 30-40 seconds, or
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.
until smooth. Season to taste.
refrigerator for up to one week.
Makes 1½ cups