6 Easy Food Processor Recipes That Are Sure To Impress

Whether you're a noob cook or are simply looking for new recipes for your next dinner party, here are 6 easy food processor recipes that are sure to impress your friends and family: 

1. Hummus Dip 

Hummus dip served on a wooden platter

Recipe adapted from: cookie + kate

What you'll need: 

  • Food processor 
  • Measuring cups and spoons
  • Strainer 
  • Air-tight container
  • 425g can of chickpeas, rinsed and drained OR 1.5 cups cooked chickpeas
  • 1/2 tsp baking soda (if you're using canned chickpeas) 
  • 1/4 cup lemon juice 
  • 1 clove of garlic
  • 1/2 tsp fine sea salt
  • 1/2 cup tahini 
  • 2-4 tbsp ice water 
  • 1/2 tsp ground cumin 
  • 1 tbsp extra-virgin olive oil 

Directions: 

  • Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  • In your food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, before allowing the mixture to rest for 10 minutes or longer, to allow the garlic flavour to mellow.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • Taste, and adjust as necessary. 
  • To serve, scrape the hummus into a bowl or serving platter. Keep the leftovers in an air-tight container, in the refrigerator for up to 1 week. 

2. Basil Pesto

Basil pesto stored in an air-tight jar

Recipe adapted from: Simply Recipes 

What you'll need: 

Directions: 

  • Place the basil leaves and pine nuts (or walnuts) into your food processor and pulse several times, until roughly chopped. 
  • Add the garlic and cheese and pulse a couple more time. Scrape down the sides of the food processor with a spatula. 
  • While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop the food processor to scrape down the sides.
  • Store the pesto in an air-tight jar and keep refrigerated, for up to 7 days. 

Toss your homemade basil pesto with some pasta or use it for marinating some chicken!

3. Guacamole

Guacamole served in a bowl with some tortilla chips on the side

Recipe adapted from: A Clean Bake

What you'll need: 

  • Food processor 
  • Measuring cups and spoons
  • 2 ripe avocados, with the seed removed 
  • 1 small red onion 
  • 12 cherry tomatoes
  • 1 cup cilantro leaves 
  • 4 tbsp lime juice 
  • 1.5 tsp salt 

Directions: 

  • Combine all of the ingredients in your food processor and pulse until slightly chunky or smooth (based on your preference). 
  • Taste and adjust seasonings to your preference. 
  • Serve and consume immediately. 

4. Homemade Almond Butter 

Homemade almond butter stored in a glass jar

Recipe adapted from: Cookie + Kate

What you'll need: 

Directions: 

  • Preheat the oven to 175°C.
  • Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
  • Let the almonds cool until they’re just warm (not hot), about 10 minutes.
  • Transfer the almonds to your food processor. Blend until creamy, pausing to scrape down the sides as necessary. The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. 
  • Once the almond butter is very smooth and creamy (no sooner!), let it cool to room temperature before transferring it to an air-tight jar. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

5. Frozen Mango Yogurt 

Frozen mango yogurt served in polka dot paper cups

Recipe adapted from: Olivia's Cuisine 

What you'll need: 

Directions: 

  • Place all the ingredients into the food processor. Process on high for 5 minutes or until smooth. 
  • Serve immediately or store in an air-tight container and let it set in the freezer for a few hours, if you'd prefer an icy and firmer texture. 
  • Please consume it within a month. 

6. Classic Cheesecake 

Classic cheesecake topped with some strawberries, raspberries and cherries

Recipe adapted from: Oh Sweet Day!

What you'll need (for an 8-inch cake): 

Directions: 

  • Preheat your oven to 175°C. 
  • Using some butter or oil, lightly grease your springform cake tin. 
  • To make the crust, add your digestive biscuits into your food processor and pulse until finely ground. Add the melted butter and pulse until combined. 
  • Pour the crust mixture into the baking tin and press down. Bake crust for 10 to 12 minutes and set aside to cool. 
  • Lower the oven temperature to 120°C. 
  • In a clean and dry food processor, mix cream cheese, sour cream, sugar, vanilla extract, lemon zest and juice until combined.
  • Add eggs, one at a time, until fully incorporated.
  • Pour the filling into the cake tin and bake for 80 to 90 minutes. The edge of the cheesecake should be slightly puffed whilst the centre remains wobbly and wet looking.
  • Turn off the oven with the door slightly opened and allow the cheesecake to sit in the oven to cool completely for at least an hour.
  • Remove the cheesecake from the oven and let it chill in the fridge for overnight.
  • Remove cake from springform pan and place on the serving plate.

We hope you've enjoyed these recipes. Feel free to tag us on Instagram to share your food processor creations with us, we'd love to see them! 

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