Spring Cleaning the Freezers - 52 days on £70

joedenise

Cherryfudge - I wouldn't use the liquid from tinned chickpeas tomthin the hummous down. You probably did the right thing with the pepper juice. A bit of lemon juice works as well as long as it's not a.ready got too much in. At a pinch a little plain water also works.

Cherryfudge

joedenise wrote: »

Cherryfudge - I wouldn't use the liquid from tinned chickpeas tomthin the hummous down. You probably did the right thing with the pepper juice. A bit of lemon juice works as well as long as it's not a.ready got too much in. At a pinch a little plain water also works.

Thank you . It's really nice with the pepper juice but having looked up other recipes I realise lemon is generally in there and being me I still have lemons left over from pancakes! I probably processed it too long as well, hence wamp-like texture... but I'm certainly going to make it again!

Last night I made a 4 pint carton of milk into yogurt to save it going out of date. Must remember to label the yogurt carton as no one is going to want that in their drinks!

[Deleted User]

Cherryfudge wrote: »

I tried the chickpea / hummus recipe and it's really nice but very thick. I added some of the liquid from the jar of peppers which helped but I wondered whether I should have used water from tinned chickpeas? (Mine weren't from a tin).

Really pleased you liked the hummus recipe. I looked back to my original recipe and it was nearly right, I think. This is it. I blitz a tin of chickpeas with a bit of water, some minced garlic and a teaspoon of peanut butter (instead of tahini) and I added half of a roasted pepper (out of a jar). Seasoned and added a tiny bit of chilli powder, probably better with roasted paprika, but it was all I had.

I did try it with lemon at one stage, buy I don't always have them in. If you like it, play around and see what you prefer. What I like is the fact it has no oil, so is low calorie and it really is tasty.

joedenise

I always keep the bottles of lemon and/or lime juice in stock. Can be used in so many things.

Denise

Mrs_Cheshire

Annoyingly I went to Ald! today to buy a tin of chickpeas to make houmous and they didn't have any. Will get some when I do the top up shop on Monday

Cherryfudge

Save_Dosh wrote: »

Really pleased you liked the hummus recipe. I looked back to my original recipe and it was nearly right, I think. This is it. I blitz a tin of chickpeas with a bit of water, some minced garlic and a teaspoon of peanut butter (instead of tahini) and I added half of a roasted pepper (out of a jar). Seasoned and added a tiny bit of chilli powder, probably better with roasted paprika, but it was all I had.

I did try it with lemon at one stage, buy I don't always have them in. If you like it, play around and see what you prefer. What I like is the fact it has no oil, so is low calorie and it really is tasty.

Oops, I put in a generous tablespoon of peanut butter not a teaspoon! :rotfl:

joedenise

Mrs_Cheshire wrote: »

Annoyingly I went to Ald! today to buy a tin of chickpeas to make houmous and they didn't have any. Will get some when I do the top up shop on Monday

You can make hummous with a y beans - my DH prefers it made with butterbeans. If you want to make some this weekend perhaps you could use a different bean you've a,ready got in the cupboard.

Denise

Mrs_Cheshire

joedenise wrote: »

You can make hummous with a y beans - my DH prefers it made with butterbeans. If you want to make some this weekend perhaps you could use a different bean you've a,ready got in the cupboard.

Denise

Thank you Denise, unfortunately I don't have any beans in my cupboard as they aren't something we eat much of. Only really eat baked beans. Will grab some when I go to the shop next.

[Deleted User]

Cherryfudge wrote: »

Oops, I put in a generous tablespoon of peanut butter not a teaspoon! :rotfl:

It's one of those things you can play about with to suit your own needs. If you like it that way, then why not a tablespoon lol.

joedenise wrote: »

You can make hummous with a y beans - my DH prefers it made with butterbeans.

Yes, I've fairly recently, been playing around with store cupboard ingredients, like 'spicy brown lentil dip', which has become a fave and I'm going to do one with broad beans, but its a huge catering tin, so am waiting 'till I have freezer space, and will make some other bits. I've also recently been doing a 'vegan tuna/mayo', which is to die for, just chickpeas mashed with some mayo (egg free for me) and some seaweed sheets that I have ground and put in a jar, a shake of that. Really nice. If you know any nice bean dip recipes, I always like to try more out.

joedenise

Just googled "bean dips" and came up with this: http://www.eatingwell.com/recipes/18800/appetizer/dips-spreads/bean/

might be worth a look.

There were others but didn't look at them.

Denise