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9
RECIPES
CHUNKY GUACAMOLE
Our fresh guacamole is perfect for the Sunday game or served
alongside quesadillas for a festive dinner.
Makes about 1
1
/
3
cups
1 small garlic clove, peeled
½ jalapeño, seeded, cut into 2cm pieces
1 green onion, cut into 2cm pieces
1 tablespoon fresh coriander leaves, stems
discarded
2 ripe avocados, halved, pitted
2 tablespoons fresh lime juice
¾ teaspoon flaked salt
1. Put the garlic, jalapeño, green onion and coriander in
the work bowl. Pulse on Chop to roughly but evenly
chop, about 8 to 10 pulses.
2. Scrape down the sides of the bowl. Scoop out the flesh
of the avocados, in pieces, and put directly into the
work bowl; add the lime juice and salt. Alternate puls-
ing between Chop and Grind and then run on Chop
continuously to achieve desired consistency.
TAPENADE
This spread goes great with fresh, crusty bread. Spread on
sandwiches or even bake a thin layer onto salmon or chicken.
Makes about 1
1
/
3
cups
1 garlic clove, peeled
3 tablespoons packed fresh parsley leaves
1½ cups pitted black olives, such as Kalamata or
Niçoise
1½ cups pitted green olives
¼ cup capers, drained and rinsed
1½ teaspoons fresh lemon juice
1½ teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Put all ingredients in the work bowl. Pulse on Chop to
evenly chop the ingredients, and then run on Chop
continuously until desired consistency is achieved.
HUMMUS
Serve this brightly flavoured dip with warm pita
for a satisfying snack.
Makes about 1
2
/
3
cups
1 garlic clove
1 can (450g ) chickpeas, rinsed and drained
1
/
3
cup tahini
1
/
3
cup plus 2 tablespoons cold water
2 tablespoons fresh lemon juice
½ to ¾ teaspoon flaked salt (to taste)
¼ teaspoon ground cumin
Extra virgin olive oil, for finishing
Pinch za’atar (optional), for finishing
1. Put the garIic in the work bowl. Run on Chop continu-
ously to finely chop. Add remaining ingredients to the
work bowl. Pulse on Chop to start processing ingre-
dients. Continue pulsing to process until smooth and
creamy.
2. Taste and adjust seasoning as desired. To serve, drizzle
with olive oil and sprinkle with za’atar (if using).
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