
RECIPES (cont.)
TOMATO BASIL CASHEW DIP
2 cups cashews
1/2 cup chopped roma tomatoes (roma tomatoes contains the least amount of water)
small handful of fresh basil leaves
water
salt to taste
•
Place the cashews into your blender and add just enough water to barely cover the
cashews. blend until smooth. Add the tomatoes, basil and salt. blend until smooth.
•
Serve with crackers or on toast!
5-MINUTE MEXICAN SALSA
2 15-oz cans Diced Tomatoes (do not drain)
1 handful Cilantro
1/2 cup Red Onion (roughly chopped)
2 Limes (juiced with pulp)
1-2 Serrano Peppers (seeded; roughly chopped)
1 clove Garlic (finely grated)
1/4 tsp Cumin
Salt and Pepper to taste
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Place TOMATOES and their juice, CILANTRO, ONION, LIME, SERRANO PEPPER, GARLIC,
and CUMIN in a food processor or blender.
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Pulse until blended into salsa; add SALT and PEPPER to taste.
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Cover and refrigerate until ready to serve.
5-MINUTE MEDITERRANEAN HUMMUS
2 cans chickpeas
1 clove garlic, pressed or minced
3 tablespoons olive oil
½ cup water
½ teaspoon salt
Pinch of Paprika
•
Remove the the chickpeas skins. Simply pinching them until the skin comes off then
discard the skins.
•
Place the chickpeas in the blender with garlic, olive oil, ¼ cup water, and salt.
•
Blend until smooth, adding the remaining water one tablespoon at a time to help the
mix evenly blend.
•
Blend an additional 30 seconds and stream a small amount of olive oil in for additional
smoothness.
•
Garnish with a sprinkle of paprika and olive oil
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