Loading ...
Loading ...
Loading ...
30
PAge heAder.....
RECIPES
SPINACH, PARMESAN AND
CASHEW DIP
Makes approximately 2 cups
INGREDIENTS
150g baby spinach leaves
2 cloves garlic
2
⁄3 cup unsalted toasted cashews
150g parmesan, chopped into 1cm pieces
2
⁄3 cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
METHOD
1. Insert processing blade into the
processor bowl; add all ingredients
except salt and pepper. Place lid
on processor.
2. PULSE or process until all the
ingredients are chopped as desired;
scrape down sides if necessary. Do
not over process and it should be
slightly chunky.
Season to taste and serve with crackers.
TIP
Dip will keep fresh for 1 day.
HUMMUS
Makes approx 2½ cups
INGREDIENTS
2 x 400g can chick peas, rinsed and drained
2 cloves garlic
1
⁄3 cup warm water
¼ cup tahini
¼ cup lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve
METHOD
1. Insert processing blade into the
processor bowl; add chick peas, garlic,
water, tahini, lemon juice and cumin.
Place lid on processor bowl.
2. Process until mixture is smooth,
scraping down sides during processing
if necessary.
Season to taste.
Loading ...
Loading ...
Loading ...