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16
DIPS
HUMMUS
Makes approximately 1 cup
INGREDIENTS
1 lemon
400g can chickpeas, rinsed, drained
2 cloves garlic, halved
2 tablespoons tahini
1 tablespoon warm water
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, to garnish
Sweet paprika, to garnish
Fresh Turkish bread, to serve
METHOD
1. Squeeze lemon directly into blender jug,
using the citrus cone lid.
2. Add chickpeas, garlic, tahini, water and
cumin into blender jug and secure lid.
3. Process on BLEND (Speed 3) until
mixture is smooth. Scrape down sides of
blender if necessary. Season to taste.
4. Transfer to a bowl. Drizzle with olive oil
and sprinkle with paprika. Serve with
Turkish bread.
TIP
If dip is a little too thick when blending,
add a little extra water.
SPICED CARROT & FETA DIP
Makes approximately 1 cup
INGREDIENTS
500g carrots, cut into 1.5cm slices
2 tablespoons extra-virgin olive oil, plus extra to
garnish
Salt and pepper, to taste
½ cup natural Greek style yogurt
3 teaspoons apple cider vinegar
1 clove garlic, halved
1 tablespoon chopped fresh coriander leaves,
plus extra to garnish
1¼ teaspoons ground cumin
½ teaspoon ground ginger
Good pinch ground chilli or cayenne pepper
Salt and freshly ground black pepper, to taste
50g feta cheese, crumbled
Crisp pita bread, to serve
METHOD
1. Preheat oven to 170°C no fan (150°C fan-
forced). Line a baking tray with non-stick
baking paper.
2. Place carrots on prepared tray. Drizzle
with oil, and toss to coat. Season to taste
with salt and pepper. Bake for
50 minutes, turning halfway, or until
tender. Set aside for 10 minutes to cool.
Transfer to blender jug.
3. Add remaining olive oil, yogurt, vinegar,
garlic, coriander, cumin and ginger to
blender jug and secure lid.
4. Process on BLEND (Speed 3) until
mixture is almost smooth. Scrape down
sides of blender if necessary.
Season to taste.
5. Transfer to a bowl. Cover with plastic
food wrap and place in the fridge for at
least 1 hour, to chill.
6. Just before serving, stir through half the
feta until well combined. Sprinkle with
remaining feta, drizzle with olive oil and
garnish with extra coriander. Serve with
crisp pita bread.
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