9
Hummus
1 can (19 ounces [535 g]) garbanzo
beans (chickpeas), undrained
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
Combine the seven ingredients in blender jar.
B
LEND
on high. Turn blender off.
Scrape sides of jar with spatula. Turn blender on and process an additional 30 sec-
onds until smooth. Transfer to serving dish. Serve with rye toast or pita wedges.
Makes about 3 cups (375 ml).
1 tablespoon (15 ml) olive oil
1
1
⁄
2
teaspoons (7.5 ml) minced garlic
1 teaspoon (5 ml) cumin
1
⁄
2
teaspoon (2.5 ml) salt
Chocolate Cream Mousse
1 teaspoon (5 ml) vanilla
2 tablespoons (30 ml)sugar
1 cup (250 ml) mini-chocolate chips
Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour
milk into jar.
B
LEND
for 15 seconds or until smooth. Add the cream cheese and
B
LEND
for 10 seconds or until smooth. Pour into individual dessert dishes and refrigerate at
least 2 hours or until set.
Makes 4 to 6 servings.
3
⁄
4
cup (175 ml) milk
1 package (3 ounces [85 g]) cream
cheese, cut in cubes
Adult Mocha Shake
1 cup (250 ml) milk
1 cup (250 ml) coffee-flavored liqueur like Kahlua
4 scoops chocolate ice cream, softened
Place all ingredients in blender jar; cover.
B
LEND
45 seconds or until desired
consistency.
Makes 32 ounces (875 ml).
Margaritas
1
⁄
4
cup (60 ml) tequila
1
⁄
4
cup (60 ml) Triple Sec
Place all ingredients in blender jar; cover.
P
ULSE
45 seconds or until ice is crushed.
Makes 16 ounces (500 ml).
Frozen Strawberry Daiquiri
1
⁄
2
of a 6-ounce can (85 g) frozen
lemonade concentrate
16-ounce (450 g) package frozen
strawberries with sugar, thawed
Place all ingredients in blender jar. Cover and
P
ULSE
45 seconds or until ice is
crushed.
Makes 30 ounces (900 ml).
1 cup (250 ml) ice
Juice of 8 limes
1
⁄
4
(60 ml) cup sugar
2 cups (500 ml) ice cubes
1
⁄
2
cup (125 ml) rum
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