BEETROOT DIP - Susan Hargadon-Niksic 2 cloves Garlic 1 tsp Cumin seeds (I used powder) 20g Olive Oil 340-420g tin Baby Beetroot 100g Greek Yoghurt Seas salt to taste Place garlic (and cumin seeds, if using) in bowl and chop 5 seconds – Speed 7 Scrape down sides Add oil (and cumin powder, if using) sauté Temp 100 – 4 min – Speed 2 Add drained beetroot, yoghurt and sea salt – ensure closed lid on Pulse on Turbo for 2 seconds CHICKPEA & OLIVE DIP – Karen Schefe 1 can chickpeas, drained 3/4 cup deseeded olives 2 cloves garlic 1/4 cup olive oil Throw first 3 ingredients in the bowl and process on speed 5 for 5 seconds.
Add oil (put the lid on) and process speed 5 for 3 seconds. Scrape down sides and pulse again if necessary. Add pepper if you so wish. TOMATO, SPINACH & CASHEW DIP – Karen Schefe 1 cup sundried tomatoes 1 cup salted or unsalted cashews ( i used salted & it was good) 2-3 spinach leaves (minus the stalks) 1 clove garlic pepper olive oil white vinegar Place garlic, nuts & tomatoes in bowl & process speed 5 for 6 seconds. Add spinach and process speed 4, 6 seconds. Scrape down sides of bowl and add a splash of olive oil, white vinegar & some ground pepper. Pulse on speed 4 a second at a time (keep an eye on it here so it doesn't become mush).
