Cookbook

69
Feta, Jalapeno &
Avocado Dip
1 Prep 10 minutes
2 Makes 2½ cups
1 small red onion, quartered
4 fresh jalapeno chillies, seeds removed, roughly chopped
1 medium avocado, seed removed, peeled, chopped
340g feta cheese, roughly chopped
1 clove garlic
Salt and freshly ground pepper, to taste
Chopped fresh coriander leaves, to garnish
1. Place onion and jalapeno into blender jug and secure lid.
3 PULSE 3 – 4 times or until chopped.
2. Add avocado, feta and garlic to blender jug and secure lid.
4 BLEND 20 – 30 seconds or until smooth. Use tamper
occasionally to press ingredients into blades if required.
Season to taste with salt and pepper.
Serve: transfer to a serving bowl. Garnish with coriander and
serve with tortilla or corn chips.
Spiced Raw Carrot &
Coriander Dip
1 Prep 15 minutes plus 1 hour to chill
2 Makes 2½ cups
3 carrots (475g), peeled, coarsely chopped
125ml (½ cup) water
75g (¼ cup) tahini
2 tablespoons fresh lemon juice
1 small eschalot, quartered
2 medjool dates, pitted
1.5cm piece fresh ginger, peeled, sliced
1 tablespoon olive oil
1½ teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon salt, plus extra to taste
¼ cup freshly chopped coriander leaves
Chargrilled chapati bread, crackers or cucumber sticks, to
serve
1. Place carrots and water into blender jug and secure lid.
4 PUREE 20 – 30 seconds or until pureed. Use tamper
occasionally to press ingredients into blades if required.
2. Add tahini, lemon juice, eschalot, dates, ginger, oil, cumin,
garam masala and salt.
4 BLEND 20 seconds or until smooth.
3. Add coriander.
4 CHOP 5 seconds or until roughly combined, season to taste
with salt.
4. Transfer to a serving bowl and cover with plastic wrap. Place in
the fridge to chill for at least 1 hour before serving.
Serve: transfer to a serving bowl with torn chapati bread,
crackers or cucumber sticks.