Breville VHB109, User Manual

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12
recipes
410g can of chick peas in salted water
2 cloves garlic, peeled
2 teaspoons of light tahini
2 tablespoon of Greek yogurt
Juice of half a lemon 60ml extra virgin olive oil
2 teaspoons of cumin powder
Salt and freshly ground black pepper
Garnish
Olive oil and cayenne pepper.
1. Drain the chick peas, reserving the liquid.
2. Place 75ml of the reserved liquid along with the rest of the ingredients the beaker of
your hand blender and use the chopping blade to process.
3. The finished hummus should be smooth and creamy.
4. Transfer what you need to a serving dish, drizzle over a little more olive oil and
sprinkle with cayenne pepper.
5. Pour the rest into an airtight container and refrigerate until needed.
Hearty Hummus
1. Blend the basil, spinach, parsley and salt the using the chopper bowl or blender
attachment on your hand blender. Process until smooth.
2. Add the Parmesan, pine nuts and olive oil, and process until emulsified.
3. Scrape the mixture into a bowl and fold in the ricotta cheese. Ricotta is not traditional
but it helps to prevent the oil separating. Only add the ricotta if you are going to use
the sauce within a couple of days.
4. To preserve the sauce for longer, eliminate the ricotta from the recipe and place the
contents into a clear glass jar, and pour in a little olive oil to cover the surface of the
pesto. Cover the jar and refrigerate.
5. Serving ideas are as a delicious pasta sauce or slice chicken breasts and fill with the
pesto, then wrap with parma ham and bake!
Pesto
60g basil - leaves only
20 large spinach leaves – tough stalks
discarded, blanched for 30 seconds in
boiling water
1 tablespoon flat-leaf parsley leaves,
blanched
1 teaspoon rock salt flakes
3 cloves garlic, peeled
60g Parmesan, freshly grated
55g pine nuts
150ml extra virgin olive oil
2 tablespoons Ricotta cheese (optional)