Use and Care Manual

Dips/Spreads & Salsas

T U R N U P T H E F U N R E C I P E S

Roasted Garlic

Hummus

Makes 8-10 servings

Note: Make this dip up to 3 days in advance.

Variations: Add ½ cup drained artichoke

hearts, roasted red bell pepper, or half a

sweet onion to vary the ﬂavor. You may also

replace part or all of the garbanzo beans

with white or fava beans.

2 (14.5 oz.) cans garbanzo beans, drained

3 cloves garlic, peeled and roasted

½ cup tahini

½ tsp. ground cumin

8 tsp. cayenne pepper

2 tbsp. fresh lemon juice

1 tbsp. olive oil

salt to taste

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

2-3 times until mixture is chopped.

2. Serve immediately or cover and chill for up to 3 days.

3. Serve with warm slices of pita bread and vegetable crudités.

Basic Bruschetta

Makes 8-10 servings

Note: Use the best-tasting, ripest tomatoes available for optimum ﬂavor.

Variations: Add

3 cup pitted olives, ½ cup roasted red or yellow bell pepper,

or half of a sweet onion.

6 plum tomatoes

2 cloves garlic, peeled

¼ cup fresh basil leaves, loosely packed

1 tbsp. olive oil, optional

salt and pepper to taste

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

2-3 times until mixture is chopped.

2. Serve immediately or cover and chill for up to 2 hours.

3. Serve on toasted baguette slices or pita chips.