11
Traditional Hummus
Makes 1½ cups
400g can chickpeas, drained, rinsed
½ clove garlic, crushed
2 tablespoons lemon juice
½ teaspoon sesame oil
¹⁄³ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender. Place the
lid securely onto the jug.
2. Blend on HI speed for 30-40 seconds, or
until smooth. Season to taste.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Curried Coconut Carrot Soup
Serves 4
500g carrots, peeled and halved
1 brown onion, peeled and quartered
1 tablespoon extra virgin olive oil
1/3 cup raw cashews
400ml can light coconut milk
1 teaspoon curry powder
½ teaspoon ground ginger
1 cup vegetable stock
Salt and pepper
1. Preheat oven to 180°C. Place carrots and
onion on a lined baking tray, drizzle with
olive oil and toss to coat. Roast for 30-35
minutes, or until vegetables are tender.
Remove from oven and allow to cool for
10-15 minutes.
2. Transfer vegetables to blender jug and
add cashew nuts, coconut milk, curry
powder and ground ginger. Place the
lid securely onto the jug. Blend on MED
speed until creamy.
3. Pour soup into a medium sized saucepan
and stir through vegetable stock. Cook on
medium heat until heated through, about
5 minutes. Season to taste and serve.
Two-Way Blender Recipes (continued)
Serving suggestion:
For a tasty twist add
a big dollop to pumpkin soup.
Tip:
Try this soup with a swirl of Greek
yoghurt, chopped coriander leaves or
toasted unsweetened coconut.
