Loading ...
Loading ...
Loading ...
Hummus
Makes: 2 cups
2 400g cans chickpeas, drained, rinsed
1 clove garlic
¹⁄
³
cup olive oil
1 tablespoon lemon juice
1 tablespoon tahini
¼ cup water
Salt and freshly ground black pepper, to taste
1. Using the small processing bowl fitted
with the small universal ‘s’ blade process
all ingredients, excluding water, until a
smoothpaste.Withmotorrunningslowly
add water until desired consistency. Season
to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
TIP: Add a teaspoon of your favourite ground
spice for a twist.
Satay Sauce
Makes: 2 cups
1 cup peanuts, roasted
½ cup vegetable oil
2 cloves garlic
1 long red chilli, deseeded
½ red onion
1 tablespoon dark soy sauce
2 teaspoons brown sugar
1 teaspoon shrimp paste
¾ cup water
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the small processing bowl fitted
with the small universal ‘s’ blade process
peanuts, oil, garlic, chilli and onion until a
chunky paste is formed.
2. Cook paste over medium heat for 1-2
minutes or until fragrant. Add, soy ,sugar
and shrimp paste cooking for a further
minute. Add remaining ingredients to
the pan, whisking to combine. Bring to
a simmer and cook for 15-20 minutes or
until slightly thickened. Season to taste
with salt and pepper.
3.Storeinaclean,coveredcontainerinthe
refrigerator for up to one week.
Dips & Sauces continued
22
Loading ...
Loading ...
Loading ...