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recipes
Spicy chickpea dip
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1 x 400g tin of chickpeas (drained)
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1 teaspoon of ground cumin
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½ teaspoon of coriander
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½ a red chilli (de-seeded)
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1 ½ cloves of garlic
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Squeeze of lemon juice
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1 teaspoon of crème fraiche
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Olive oil (about 2 tablespoons)
1. Put the chilli, garlic and some of the olive oil in the chopping attachment and finely
chop. Add the rest of the ingredients and pulse until mixed. Don't worry about getting
the chickpeas completely smooth as it is nicer if there is a mixture of smooth and
smashed chickpeas.
Tomato and avocado salsa
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4 large ripe tomatoes
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1 red chilli
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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Juice of 1 lime
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1 small red onion
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2 medium-ripe avocados (halved, stoned)
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2 tablespoons extra virgin olive oil
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8 tablespoons of roughly of coriander leaves
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salt and black pepper
1. Roughly chop the tomatoes, avocado and onion into big chunks and add to the
chopping attachment along with the other ingredients. Chop with quick pulses until
all the ingredients are combined.
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