Sur la table

We teamed up in the kitchen with Sur La Table and Katie Couric's new online cooking show, Full Plate, to cook up delicious and healthy recipes for busy people with a lot on their plate.

Shop Hurom

Cook Cleaner with Hurom

Nutritious

Retains it's natural color and more vitamins with gentle, heatless squeezing

Taste & Pulp Control

Comes with strainers and a control lever so you can customize your juice

Versatile

Make sweet & savory juices out of fruits, veggies, nuts, herbs, and seeds

Enjoy $40 off your next purchase.

Close

Hummus

What You’ll Need

Fine strainer

Juicer Ingredients

1 canned chickpeas (15oz)
3 oz canned chickpea ‘juice’
1 clove garlic (roasted)
¼ lemon

Other Ingredients

2 Tb Tahini sauce
2 Tb extra virgin olive oil

Instructions

  1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
  2. Combine extracted juice and pulp from ① with tahini sauce and extra virgin olive oil
  3. Mix well and serve.

Hurom Tip:

  • Extract with the control lever on “half-open.”
  • Your hummus can be thicker or creamier, depending on the amount of “liquid” you add to the juicer.
Close

Tomato Basil Sauce

What You’ll Need

Fine strainer

Juicer Ingredients

1 can whole tomatoes (13.5oz)
50g carrot
80g onion
40g celery
15g fresh basil
10g garlic

Other Ingredients

1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried oregano
1 Tb ketchup
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
  2. Extract ingredients from ① in your Hurom juicer.
  3. Combine extracted juice, pulp, and seasonings (bay leaf, dried thyme, dried oregano, and ketchup) in a sauce pan.
  4. Bring to a low boil, reduce heat, and allow to simmer on for 25 – 30 minutes. Salt and pepper to taste.

Hurom Tip:

  • Extract with the control lever on “half-open.”
  • For even finer pulp, use the Fine Strainer.
Close

Banana Chia Pudding

What You’ll Need

Coarse strainer

Juicer Ingredients

1 banana (peeled)
30g chia seeds
200ml almond milk

Other Ingredients

Agave syrup
Cinnamon powder

Instructions

  1. Soak chia seeds in warm water for 30 minutes. Drain water
  2. Insert almond milk and banana into your Hurom juicer and extract.
  3. Mix chia seeds into extracted banana almond milk. Add cinnamon powder and agave syrup to taste.

Hurom Tip:

  • You can substitute banana with strawberry, mango, blueberry, or whatever fruit you’d like.
  • Regular milk can be used instead of almond milk.
Close

Vegetable Crackers

What You’ll Need

Fine strainer

Juicer Ingredients

Green Crackers:
50g spinach
50g kale
70ml juice

Red Crackers:
70g cherry tomatoes
40g red bell peppers
70ml juice

Other Ingredients

200g flour
30g sugar
3g baking powder
2g salt
50ml extra virgin olive oil

Instructions

  1. Depending on what color crackers you want to make, prepare the respective “in the juicer” ingredients and extract with your Hurom juicer.
  2. In a mixing bowl, add juice from ① with extra virgin olive oil, and using a sifter add flour, baking powder, sugar, and salt. Mix until there is no visible powder.
  3. Place mixture from ② onto a lightly flour-dusted area. Using a rolling pin, roll out until even and thin (about thickness of a regular cracker). Roll over dough with a spike roller and cut into preferred shapes and sizes.
  4. Place on a baking sheet and bake for 12 – 15 minutes at 350° F.

Hurom Tip:

  • Leave dough (②) in the refrigerator for about an hour before rolling out for best results.
Close

Apple Cinnamon Muffin

What You’ll Need

Coarse strainer

Juicer Ingredients

1 medium apple (peeled, seeds removed)
1 medium carrot
110ml juice, 60g pulp

Other Ingredients

150g flour
60g brown sugar
60g butter (room temperature)
1 egg (room temperature)
3g baking powder
½ tsp cinnamon powder
1 Tb extra virgin olive oil
salt

Instructions

  1. Prepare apple and carrot by peeling then chopping into 2 inch pieces. Extract with your Hurom juicer, and set aside 110ml juice and 60g pulp.
  2. Sift flour, baking powder, and salt into a bowl and set aside.
  3. Using an electric mixer, combine butter and brown sugar in a mixing bowl. Add egg, juice & pulp from ①, and cinnamon powder, and blend by hand. Slowly add in ② and completely mix together with a large wooden spoon.
  4. Place liners in muffin pan, and fill each about 1/8 from the top. Bake for 25 – 30 minutes at 350° F. Poke the middle of one with a toothpick to see if it is fully cooked.

Hurom Tip:

  • You can make scones with this recipe by adding more flour.
Close

Gazpacho

What You’ll Need

Fine strainer

Juicer Ingredients

400g cherry tomato
1 medium cucumber
½ medium red bell pepper
1 clove garlic (small)
60g apple
50g onion
20g bread (wet with water)

Other Ingredients

1 Tb extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
  2. Insert ingredients from ① into your Hurom juicer and extract.
  3. Combine extracted juice with extra virgin olive oil. Salt and pepper to taste.

Hurom Tip:

  • Use cold ingredients if serving right away.
  • Can be prepared ahead of time and placed in refrigerator to serve cold later on.
Close

Broccoli, Ham & Cheddar Soup

What You’ll Need

Fine strainer

Juicer Ingredients

60g broccoli
50g onion
200ml chicken stock

Other Ingredients

1 Tb extra virgin olive oil
10g butter
50g shredded cheddar cheese
40g ham
100ml fresh cream
½ Tb flour
½ Tb nutmeg
salt & pepper

Instructions

  1. Insert “in the juicer” ingredients into your Hurom juicer and extract.
  2. Combine extracted juice and pulp with butter and extra virgin olive oil in a pot. Boil on low for 10 minutes.
  3. Mix flour with fresh cream and stir into the pot. Add ham and cheese, and boil on low for another 10 minutes.
  4. Add nutmeg. Salt and pepper to taste.

Hurom Tip:

  • For more texture, you can use the Coarse Strainer for slightly chunkier pulp
Close

Ginger Orange Carrot Soup

What You’ll Need

Fine strainer

Juicer Ingredients

1 orange (peeled)
130g carrot
2g ginger
200ml vegetable stock

Other Ingredients

1 bay leaf
1 Tb extra virgin olive oil
¼ tsp dried thyme
100ml milk
2tsp flour
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients. Peel orange before juicing and keep some orange zest.
  2. Insert ingredients from ① into your Hurom juicer and extract.
  3. Combine extracted juice and pulp with the orange zest, extra virgin olive oil, dried thyme, and bay leaf in a pot and low boil for 10 minutes.
  4. Mix flour into milk, and stir into the pot. Low boil another 10 minutes. Salt and pepper to taste.

Hurom Tip:

  • You can purchase vegetable stock for easy use.
Close

Chickpea Squash Soup

What You’ll Need

Fine strainer

Juicer Ingredients

100g squash (steamed)
50g chickpeas (canned)
30g onion
10g celery
200ml chicken stock

Other Ingredients

100ml fresh cream
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients. Squash can be placed in microwave on ‘high’ for 5 minutes, and should be peeled.
  2. Insert ingredients from ① into your Hurom juicer and extract.
  3. Combine extracted juice, pulp, and fresh cream in a pot and bring to a boil.
  4. Bring to a low boil, reduce heat, and allow to simmer on for 20 minutes. Salt and pepper to taste.

Hurom Tip:

  • As the Chickpea Squash Soup cools, the soup may become thicker in texture.
  • You can purchase bouillon cubes or canned chicken stock for easy use.
Close

Grapefruit Basil Dressing

What You’ll Need

Fine strainer

Juicer Ingredients

100ml white wine vinegar
1 grapefruit
50ml milk
20g fresh basil

Other Ingredients

100ml extra virgin olive oil
30g honey

Instructions

  1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
  2. Combine extracted juice from ① with honey and extra virgin olive oil.
  3. Mix well and serve.

Hurom Tip:

  • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
Close

Kiwi Arugula Dressing

What You’ll Need

Fine strainer

Juicer Ingredients

100ml white wine vinegar
40g arugula
10g fresh basil
10g fresh thyme
10g fresh rosemary
2 kiwis
3 cloves garlic (roasted)

Other Ingredients

100ml extra virgin olive oil
30g honey

Instructions

  1. Prepare and insert “in the juicer” ingredients into your Hurom juicer and extract.
  2. Combine extracted juice from ① with honey and extra virgin olive oil.
  3. Mix well and serve.

Hurom Tip:

  • The acidity from the kiwi can neutralize the herb’s scent, so it is best to use the dressing the same day it is made.
  • Because of the added olive oil, it is best to shake and/or mix the dressing very well before use to minimize separation.
Close

Olive Anchovy Spread

What You’ll Need

Coarse strainer

Juicer Ingredients

200g black olives (de-seeded)
50g sun-dried tomato
30g roasted pine nuts
20g anchovies
20g capers
10g fresh thyme (leaves only)
2 cloves garlic (roasted)

Other Ingredients

100g extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients. Use only thyme leaves (remove from stem).
  2. Insert ingredients from ① into your Hurom juicer and extract.
  3. Combine extracted juice and pulp with extra virgin olive oil, salt, and pepper.
  4. Mix well and serve.

Hurom Tip:

  • Since the anchovy is already salty, extra seasoning with salt and pepper might not be necessary.
Close

Roasted Eggplant Spread

What You’ll Need

Coarse strainer

Juicer Ingredients

2 eggplants (roasted, peeled)
100ml fresh cream
50ml milk
30g garlic (roasted)

Other Ingredients

100g ricotta cheese
20g parmesan cheese
salt & pepper

Instructions

  1. Prepare roasted eggplants by removing the peel and chopping into 2 inch pieces.
  2. Insert prepared “in the juicer” ingredients into your Hurom juicer and extract.
  3. Combine extracted juice and pulp with ricotta cheese, parmesan cheese, and salt & pepper.
  4. Mix well and serve.

Hurom Tip:

  • Wash the eggplants thoroughly. Lightly cover with extra virgin olive oil and place in oven at 300°F for 30 minutes.
  • Once eggplants are out of the oven and cooled, you can slice them in half lengthwise and scoop out the inside with a spoon.
Close

Guacamole

What You’ll Need

Coarse strainer

Juicer Ingredients

2 medium avocados (ripe)
6 cherry tomatoes
½ lime
50g onion
20g red bell pepper

Other Ingredients

½ tsp extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients by chopping into 2 inch pieces.
  2. Insert prepared ingredients from ① into your Hurom juicer and extract.
  3. Combine extracted juice and pulp with extra virgin olive oil, salt and pepper to taste.
  4. Mix well and serve.

Hurom Tip:

  • Add more or less lime into your juicer, to taste.
  • Adding some chili pepper can give your guacamole a spicy kick!
Close

Spinach Pesto

What You’ll Need

Fine strainer

Juicer Ingredients

100g spinach
40g roasted pine nuts
40g cipolline
30g cipolline ‘juice’
10g fresh basil
10g fresh thyme

Other Ingredients

30g parmesan cheese (grated)
20g extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
  2. Extract ingredients from ① in your Hurom juicer.
  3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
  4. Mix well and serve.

Hurom Tip:

  • Spinach is very fibrous, so it is best to use the Fine Strainer and to extract with the control lever on “half-open.”
Close

Avocado Pesto

What You’ll Need

Coarse strainer

Juicer Ingredients

1 medium avocado (ripe)
40g roasted pine nuts
40g cipolline
30g cipolline ‘juice’
10g fresh basil
10g fresh thyme

Other Ingredients

30g parmesan cheese (grated)
20g extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
  2. Extract ingredients from ① in your Hurom juicer.
  3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
  4. Mix well and serve.

Hurom Tip:

  • If your avocado is not ripe yet, it is better to keep it at room temperature than in the refrigerator. Placing it in a paper bag with an apple, and closing the opening can help speed up the process!
Close

Broccoli Pesto

What You’ll Need

Coarse strainer

Juicer Ingredients

200g steamed broccoli
40g roasted pine nuts
40g cipolline
30g cipolline ‘juice’
10g fresh basil
10g fresh thyme

Other Ingredients

30g parmesan cheese (grated)
40g extra virgin olive oil
salt & pepper

Instructions

  1. Prepare “in the juicer” ingredients.Use only thyme leaves (remove from stem).
  2. Extract ingredients from ① in your Hurom juicer.
  3. Combine extracted juice and pulp with parmesan cheese and extra virgin olive oil. Salt and pepper to taste.
  4. Mix well and serve.

Hurom Tip:

  • Extract with the control lever on “half-open.”
  • Steam broccoli for a short time, so it is still firm. After steaming, press between paper towels to remove excess water. (The extra water from the broccoli can make the pesto runny!)