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310306_mini chopper cookbook.qxp
A quickly prepared – and healthy –
dip to serve with drinks or as a
summer starter.
2 2 5 5 0 0 g g ( ( 9 9 o o z z ) ) p p l l a a i i n n , , s s o o f f t t i i s s h h t t o o f f u u
1 1 t t s s p p D D i i j j o o n n s s t t y y l l e e m m u u s s t t a a r r d d
a a s s m m a a l l l l h h a a n n d d f f u u l l p p a a r r s s l l e e y y
1 1 - - 2 2 t t b b s s p p c c h h o o p p p p e e d d c c h h i i v v e e s s o o r r
o o t t h h e e r r s s o o f f t t f f r r e e s s h h h h e e r r b b s s o o f f y y o o u u r r
c c h h o o i i c c e e
s s a a l l t t a a n n d d f f r r e e s s h h l l y y g g r r o o u u n n d d p p e e p p p p e e r r
a a f f e e w w d d r r o o p p s s o o l l i i v v e e o o i i l l
•
Drain the tofu and cut into large
cubes. Place in the mini chopper
with the mustard, parsley and
any soft herbs (except chives)
•
Whiz at top speed to blend to a
chunky cream, scrape down sides
of the bowl from time to time
4/4/2006
15:44
Page 12
VEGETARIAN DIPS AND CREAMS
TOFU DIP
•
If using chives, snip them with
scissors and stir in. Add salt and
pepper to taste
•
Pile into a little bowl and trickle
some olive oil over the top. Serve
with celery sticks or rice crackers
HUMMUS STYLE DIP
This nutritious dip is made in
minutes, from cupboard ingredients
a a s s m m a a l l l l t t i i n n o o r r 1 1 2 2 0 0 g g ( ( 4 4 o o z z ) )
c c o o o o k k e e d d c c h h i i c c k k p p e e a a s s
2 2 - - 3 3 c c l l o o v v e e s s o o f f g g a a r r l l i i c c
t t h h e e j j u u i i c c e e o o f f a a l l e e m m o o n n
e e x x t t r r a a v v i i r r g g i i n n o o l l i i v v e e o o i i l l
h h o o t t w w a a t t e e r r f f r r o o m m t t h h e e k k e e t t t t l l e e
1 1 t t b b s s p p e e x x t t r r a a v v i i r r g g i i n n o o l l i i v v e e o o i i l l
1 1 t t s s p p p p a a p p r r i i k k a a & & s s a a l l t t
s s p p r r i i g g o o f f p p a a r r s s l l e e y y
•
Using a sieve, wash the chickpeas
in warm water, then pat dry with
kitchen paper. Place in the mini
chopper with the garlic and most
of the lemon juice and whiz,
using top speed
•
Dribble in a little olive oil through
the holes in the lid. Adding a
tablespoon or two of hot water
will prevent the mixture from
separating. Add salt and pepper
to taste, and more lemon juice if
required
•
Spoon into a pretty dish, dribble
on little olive oil and sprinkle with
paprika. Using scissors, snip the
parsley over the top
•
Serve with pitta bread, cos lettuce
spears, tomato wedges and
cucumber sticks
12
...HUMMUS STYLE DIP
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