23
Spinach, Parmesan and
Cashew Dip
Prep 20 minutes
Makes approximately 1 cup
75g baby spinach leaves
1 clove garlic
75g parmesan, grated
L
cup (50g) unsalted toasted cashews
L
cup (80ml) olive oil
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste
Crackers, to serve
1.
Assemble food processor with the mini
processing bowl and mini blade inserted.
2.
Add ingredients, except salt and pepper, into
the processing bowl in the order listed. Place lid
on bowl.
3.
Pulse mixture until all the ingredients are
chopped as desired; scrape down side if
necessary. Do not over process, it should be
slightly chunky.
Season to taste and serve with crackers.
TIPS
Dip will keep fresh for 1 day.
Hummus
Prep 10 minutes
Makes approximately 2½ cups
2 x 400g can chickpeas, rinsed and drained
2 cloves garlic
L
cup (80ml) warm water
¼ cup tahini
¼ cup (60ml) lemon juice
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve
1.
Insert Quad blade into the processor bowl;
add chickpeas, garlic, water, tahini, lemon juice
and cumin. Place lid on processor bowl.
2.
Process until mixture is smooth, scraping down
sides during processing if necessary.
Season to taste and serve with Turkish or
Lebanese bread.
