Operation Manual

18
PAge heAder.....
DIPS FROM SAGE
HUMMUS
Makes approximately 2½ cups
INGREDIENTS
2 x 400g can chick peas, rinsed and drained
2 cloves garlic
L cup warm water
¼ cup tahini
¼ cup lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve
METHOD
1. Place chick peas, garlic, water, tahini,
lemon juice and cumin into the blender
jug. Place lid on jug.
2. Select 3/BLEND speed, blend until
mixture is smooth, scraping down
sides of blender during processing if
necessary. Season to taste.
SPINACH, PARMESAN AND
CASHEW DIP
Makes approximately 1 cup
INGREDIENTS
75g baby spinach leaves
1 clove garlic
L cup unsalted toasted cashews
75g parmesan, chopped into 1cm pieces
L cup olive oil
2 teaspoons lemon juice
salt and freshly ground black pepper
METHOD
1. Combine all ingredients except salt and
pepper into the blender jug in the order
listed. Place lid on jug.
2. Select 3/BLEND setting and process
until all the ingredients are chopped as
desired; scrap down side if necessary.
Do not over process and it should be
slightly chunky.
3. Season to taste and serve with crackers.
TIP
Dip will keep fresh for 1 day.