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RECIPES
Below, you'll find below a few recipes to start to get acquainted with your mini chopper.
Hummus
Serve this citrus flavoured dip with warm pita for a delicious snack.
Makes approx. 12⁄3 cups
½
small garlic clove, peeled
1 tsp
flaked salt
300g
chickpeas, rinsed & drained
1⁄3 cup
hulled tahini
2 tbsp
fresh lemon juice
1⁄3 cup
water
¼ tsp
ground cumin
2 tbsp
extra virgin olive oil,
pinch paprika (optional)
1. Insert the chopping blade into the work bowl of the mini chopper. Drop the garlic into
the work bowl and process to finely chop, approx. 10 seconds.
2. Add remaining ingredients (leave 1tbsp of oil aside), and process on Grind until smooth,
approx. 1 minute, stopping to scrape down the sides of the bowl as needed. Add extra
water if too thick.
3. For serving, transfer hummus to a shallow bowl. Make a slight indentation in the center
of the dip and fill with the remaining tablespoon of oil. Sprinkle the paprika, over the oil.
4. Store covered in refrigerator for up to 1 week.
Mayonnaise
Taste the difference in homemade mayonnaise.
Makes 2⁄3 cup
2
large egg yolks*
½ tsp
flaked salt
½ tsp
Dijon mustard
1 tsp
fresh lemon juice
1 tbsp
water
180ml
vegetable oil
1. Insert the blade into the work bowl of the mini chopper. Add the egg yolks, salt, mustard,
lemon juice and water then process on Grind until smooth, approx. 30 seconds. Add
the oil through the drizzle holes of the bowl cover and pulse on grind after every 1⁄3 of
the oil has been added until all oil is incorporated and the mayonnaise is emulsified and
homogenous.
2. Scrape down sides; taste and adjust seasoning to taste.
Tip: For fresh herb mayonnaise: process ¼ cup firmly packed fresh herbs (e.g., parsley, dill,
tarragon, basil, etc.), stems removed, with the yolks before adding the oil.
Tip: For a bolder-flavoured mayonnaise, increase the salt by 1⁄8 teaspoon, the Dijon by ¼
teaspoon and lemon juice to 1 tablespoon.
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