76
75
Feta, Jalapeno &
Avocado Dip
Prep 10 mins
Makes 625g/ 2½cups
1 small red onion, peeled, quartered, extra for garnish
4 fresh jalapeno chillies, seeds removed
2 avocado
340g feta cheese
60ml lime juice
1 garlic clove, peeled
Salt and freshly ground pepper, to taste
Chopped fresh coriander leaves, to garnish
TO SERVE
Tortilla or tortilla chips
1. Place onion and jalapeno into blender jug
and secure lid.
CHOP
8 seconds or until chopped.
2. Add remaining ingredients to the blender
jug and secure lid.
CHOP
15 seconds
MIX
15 seconds or until smooth. Use tamper
occasionally to press ingredients into blades
if required.
Season with salt and pepper.
Serve:
Transfer to a serving bowl. Garnish with
coriander and serve with tortilla or tortilla chips.
Spiced Raw Carrot & Coriander Dip
Prep 15 mins + 1 hour to chill
Makes 745g / 2½cups
3 carrots, peeled, coarsely chopped
125ml water
75g tahini
2 tablespoons lemon juice
1 French shallot, peeled, quartered
2 fresh dates, pitted
1.5cm piece fresh ginger, peeled, sliced
60ml olive oil
1½ teaspoons ground cumin
1 teaspoon garam masala
15g fresh coriander leaves
Salt and freshly ground pepper, to taste
TO SERVE
Chargrilled chapati bread, crackers
or cucumber sticks.
1. Place carrots and water into blender jug
and secure lid.
CHOP
15 seconds.
PUREE
for a further 15 seconds or until smooth.
2. Add tahini, lemon juice, shallot, dates, ginger,
oil, cumin, garam masala.
CHOP
20 seconds or until smooth.
3. Add coriander and season with salt and pepper.
CHOP
5 seconds or until roughly combined.
4. Transfer to a serving bowl and cover with plastic
food wrap. Chill for at least 1 hour before serving.
Serve:
With torn chapatti bread, crackers
or cucumber sticks.
Prep 15 mins + 1 hour to chill
Makes 420g / 1½cups
2 small carrots, peeled, coarsely chopped
80ml water
2 tablespoons tahini
1 tablespoon lemon juice
1 French shallot, peeled, quartered
1 fresh date, pitted
½ cm piece fresh ginger, peeled
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon garam masala
8g fresh coriander leaves
Salt and freshly ground pepper, to taste
TO SERVE
Chargrilled chapati bread, crackers
or cucumber sticks.
1. Place carrots and water into personal blender
cup and secure blade assembly.
CHOP
10–15 seconds or until pureed.
2. Add tahini, lemon juice, shallot, dates, ginger,
oil, cumin, garam masala.
CHOP
20 seconds or until smooth.
3. Add coriander and season with salt and pepper.
CHOP
5 seconds or until roughly combined.
4. Transfer to a serving bowl and over with plastic
food wrap. Chill for at least 1 hour before serving.
Serve:
With torn chapatti bread, crackers
or cucumber sticks..
