ROASTED RED PEPPER HUMMUS
SERVES 4
INGREDIENTS
3 cups (750 ml)
canned chick peas, drained
3 tbsp (45 ml)
tahini
2
roasted red peppers
2 tbsp (30 ml)
lemon juice
2 tbsp (30 ml)
olive oil
1
garlic clove
1 tsp (5 ml)
salt
1 (250 ml)
water
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the highest setting and blend for about
1 minute, using the tamper to push ingredients into the blades.
5. If a thinner consistency is desired, add a little extra water and blend
for another 20 seconds.
STRAWBERRY FREEZER JAM
MAKES 6 250ML JARS
INGREDIENTS
4 cups (1000 ml)
fresh strawberries
1 1/2 cups (375 ml)
sugar
1 tbsp (15ml)
lemon juice
1 (45g) package of freezer jam pectin or 5 tbsp (75 ml) instant pectin
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2.
Secure the lid.
3.
Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the highest setting and blend for about
1
minute.
5.
Pour the jam into glass or plastic freezer jars and secure with lids.
6. Refrigerate up to 3 weeks or freeze for up to 1 year.
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