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weezl74 wrote: »
Thanks girlleastlikely to!
You'll love this one then, it's how I make our lunches for work so cheap...;) Houmous
natco dried chick peas (from 2 kg bag) 100g 7.5p
50 ml veg oil 5p
a few tablespoons of the water from cooking
5g grd black pepper (rajah) 4p
2 fat cloves garlic 8p
salt 1 tsp less than a penny
2 tspns lemon juice 2p
=26.5p This makes enough for 4 weeks worth of sarnies for Mr Weezl...:j
Soak chick peas over night. Drain then vigorously boil for 10 mins. Then simmer on hob for approx 1.5 hrs, I do mine all day in the slo cooker on low. Blitz them drained with all the other ingredients in the food processor. Lovely!:T
Super- spendy day, add a few sundried toms, nomnomnom.:o
Anyhow, 3 loaves of HM bread makes 45 slices, so 22 sarnies with this as a yummy filling. 1 month of work lunches batch made and frozen = 69p, just over 3p a day!!!!
Hope you find that useful;)
MandM90 wrote: »
How do you keep the houmous for 4 weeks, Weezl?
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