Recipes

70
Feta, Jalapeno &
Avocado Dip
Prep 10 minutes
Makes 625g
1 small red onion, quartered
4 fresh jalapeno chillies, seeds removed, roughly chopped
1 medium avocado, seed removed, peeled, chopped
340g feta cheese, roughly chopped
1 clove garlic
Salt and freshly ground pepper, to taste
Chopped fresh coriander leaves, to garnish
1. Place onion and jalapeno into blender jug and secure lid.
PULSE 3 – 4 times or until chopped.
2. Add avocado, feta and garlic to blender jug and secure lid.
BLEND 20 – 30 seconds or until smooth. Use wand occasionally
to press ingredients into blades if required. Season to taste with
salt and pepper.
Serve: transfer to a serving bowl. Garnish with coriander and
serve with tortilla or tortilla chips.
Spiced Raw Carrot &
Coriander Dip
Prep 15 minutes plus 1 hour to chill
Makes 700g
3 carrots, peeled, coarsely chopped
125ml water
4 tablespoons (75g) tahini
2 tablespoons fresh lemon juice
1 small Shallot, quartered
2 medjool dates, pitted
1.5cm piece fresh ginger, peeled, sliced
1½ tablespoons olive oil
1½ teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon salt, plus extra to taste
15g freshly chopped coriander leaves
Chargrilled chapati bread, crackers or cucumber sticks,
to serve
1. Place carrots and water into blender jug and secure lid.
PUREE 20 – 30 seconds or until pureed. Use wand occasionally
to press ingredients into blades if required.
2. Add tahini, lemon juice, Shallot, dates, ginger, oil, cumin,
garam masala and salt.
BLEND 20 seconds or until smooth.
3. Add coriander.
CHOP 5 seconds or until roughly combined, season to taste
with salt.
4. Transfer to a serving bowl and cover with plastic wrap. Place in
the fridge to chill for at least 1 hour before serving.
Serve: transfer to a serving bowl with torn chapati bread, crackers
or cucumber sticks.