Hamilton Beach 50130 Use & Care - Page 10

840152000 ENv02.qxd 6/26/06 1:42 PM Page 10 Appetizers Check our Web site for more recipes. Hummus 1 can (19 ounces [535 g]) garbanzo beans (chickpeas) (drained) 1⁄2 cup (125 ml) lemon juice 1 teaspoon (5 ml) sesame oil 3 cloves garlic 1 teaspoon (5 ml) salt Water Place beans, lemon juice, sesame oil, garlic and salt in blender jar; cover. Blend on high. If mixture is too thick, add one tablespoon of water at a time. Yield: 3 cups (750 ml). Red Pepper and Garlic Dip 4 large cloves garlic 1⁄4 cup (60 ml) fresh basil leaves (packed) 2 tablespoons (30 ml) soy sauce 2 teaspoons (10 ml) hot pepper sauce 1 cup (250 ml) roasted red bell pepper* 8 ounces (225 g) cream cheese (cut into 8 cubes) Place garlic and basil in blender jar. Pulse for 5 to 10 seconds or until coarsely chopped. Add remaining ingredients. Process on high speed until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to serve. Yield: 3 cups (750 ml). * Roasted red peppers are available already processed in some large super- markets. If not, roast your own: place 4 medium peppers, halved, seeded and cored on a baking sheet, cut side down. Put in the oven on broil. Watch closely. When skins are black, remove from oven and let stand 15 minutes. Remove black skins. Peppers are now ready to use. Substitution: When bell peppers are at their peak, choose from a variety of vibrant colors - red, orange, yellow and green. Success Tip! Easily peel garlic cloves by placing the flat part of a large knife on top of the clove. Tap the knife with the heel of your hand to crack the garlic clove. The skin will then slip right off. 10