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Recipes continued
Hummus
Makes: 2 cups
Preparation: 10 minutes
2 x 420g cans chickpeas, rinsed, drained
2-3 tablespoons tahini paste
2 cloves garlic, crushed
¼ cup lemon juice
½-1 teaspoon cumin powder
²/ ³ cup water
Pita chips, to serve
1. P lace all ingredients into the chopper bowl.
Place lid firmly on.
2. P rocess, scrapping down side of bowl
occasionally, until smooth.
Tip: Add a little extra water to adjust the
consistency to your liking.
3. T aste and season with salt & pepper.
Transfer to a serving bowl. Serve with pita
chips.
Rocket, Chilli and Cashew Nut Dip
Makes: about 1½ cups
Preparation: 10 minutes
1 clove garlic
2 large red chillies, seeds removed and
roughly chopped
3 cups wild rocket leaves
½ cup light olive oil
3-4 teaspoons lemon juice
²/ ³ cup unsalted toasted cashews
½ cup grated parmesan cheese
Lavash chips, to serve
1. P lace the garlic and chilli into the chopper
bowl. Place lid firmly on. Process until
finely chopped. Scrape down sides of bowl.
Add rocket, oil, lemon juice; push rocket
down to fit or process half for 1-2 seconds
then add remaining. Process mixture again
until combined.
2. A dd cashews and cheese. Pulse mixture
until a desired texture is achieved.
3. T aste and season with salt and pepper.
Transfer to a serving bowl. Serve with
lavash chips.
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