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1 Add all ingredients to the short cup,
screw on the cross blade and pulse
4-6 times until ingredients are
mixed, but still chunky.
2 Remove the cross blade and
pour into a serving dish. Don’t
worry if the salsa looks foamy; it will
settle in a minute or two. This recipe
makes a thin salsa, but feel free to
strain o any liquid if you prefer a
thicker consistency.
1 boiler onion
1-2 small slices of fresh
jalapeno
⁄ cup cherry tomatoes
⁄ tsp garlic powder
Juice of ⁄ of lemon
or ⁄ a lime
⁄ tsp sea salt
Pepper to taste
Sprigs of cilantro to taste
*
*optional
1 Add all ingredients to the short cup,
twist on the cross blade, and blend
until smooth.
⁄-⁄ cup vegetable broth
7 oz of chickpeas
*,
rinse and drained
⁄ clove garlic
1 tbsp lemon juice
1 ⁄ tbsp tahini
⁄ tsp sea salt
Olive oil, to garnish
Paprika, to garnish
*use ⁄ of a 14 oz can of
chickpeas
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Vegan
Vegatarian
Gluten-free
Homemade hummus
An excellent appetizer at any gathering.
Magic Bullet Mini
®
salsa
Skip the jarred stu and get the started with fresh homemade
salsa that brings zest to any fiesta!
17 DIPS & APPETIZERS DIPS & APPETIZERS 18
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