Family of 5 'shop from home'food storage challenge...

Just checking in with a couple of recipes I'm going to try out today as a bit of a use up..

Roasted Red Pepper Hummus
1 red pepper seeded and quartered
3 tbspn virgin olive oil
235g tin chickpeas drained and rinsed
2 cloves garlic halved
1 heaped tspn tahini
juice of 1/2 lemon
salt & pepper

Roast peppers in 1 tbspn oil on 200c,400f,GM6 for 25-30 mins turning once.Remove pepper from oven and peel off skin.
Blitz in food processor or blender with chickpeas,garlic,tahini,l.juice,2 tblspns water and rest of oil.

Smashed Bean and Carrot Spread
1 carrot sliced
2 tbspn virgin olive oil
2 cloves garlic crushed
1 tsp ground cumin
1/4 tsp ground coriander
2 pinches chilli powder
200g tin butter beans drained and rinsed
juice of 1 lemon
salt and pepper

steam carrot til tender.Meanwhile heat oil in saucepan and fry garlic and spices for 1 minute.Add the beans,lemon juice and 2-3 tbspns water.Heat gently stirring.
Remove from heat and blend carrots and bean mixture til smooth.Add a little water if needed and season to taste

Apple Coleslaw
2 oz red or white cabbage grated
1 large carrot grated
2 spring onions finely sliced
1 apple cored and grated

Dressing
1 tbspn olive oil
1 tsp lemon juice
1 tbspn mayonnaise

Mix cabbage,carrot,onions and apple together in a bowl.
Whisk oil and l.juice together then stir in mayo.Spoon over salad.

Right better get my butt in gear before the phone goes..or the door...:)