Manual Solis Perfect Pro 824 (page 19 of 98) (English, German, French)

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Zubereitung:

1. Geben Sie die Kichererbsen, den Knoblauch, Wasser, Tahini, Zitronensaft und

Kreuzkümmel in den Mixkrug. Schliessen Sie den Krug mit dem Deckel.

2. Wählen Sie die Geschwindigkeitstaste 3/BLEND, mixen Sie die Masse bis sie weich

ist. Evtl. Masse vom Krug-Innenrand entfernen. Würzen Sie den Hummus nach

Geschmack.

SPINAT-PARMESAN-CASHEW-DIP

Für ca. 1 Tasse (250 ml)

Zutaten:

75 g Babyspinat-Blätter

1 Knoblauchzehe

^ Tasse (70 g) ungesalzene, geröstete Cashewkerne

75 g Parmesan, in 1cm dicke Stücke geschnitten

^ Tasse (80 ml) Olivenöl

2 Teelöffel Zitronensaft

Salz und frisch gemahlener, schwarzer Pfeffer

Zubereitung:

1. Geben Sie alle Zutaten ausser Salz und Pfeffer in der oben genannten Reihen-

folge in den Mixkrug. Schliessen Sie den Krug mit dem Deckel.

2. Wählen Sie die Geschwindigkeitstaste 3/BLEND und mixen Sie solange, bis alle

Zutaten gut zerhackt sind. Entfernen Sie die Zutaten von der Krug-Innenwand,

wenn nötig. Mixen Sie nicht zu lange, der Dip sollte noch leicht klumpig sein.

3. Nach Geschmack würzen und mit Cracker servieren.

Tipp:

Dieser Dip hält sich einen Tag frisch.

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Solis Perfect Pro 824 Manual

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