Humous just enough for one!

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Robson Valley

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Nov 24, 2014
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I suppose if I was hard up for supplies, I _might_ be able to spin that quantity out.
I can only imagine how good that tastes when compared with the store-bought pap.
 

lostplanet

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Aug 18, 2005
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I need to make some more up. my recipe is Tinned chickpeas blended, fresh garlic, holland and barrett Tahini (i found to be less bitter than others) a good extra virgin olive oil, some lemon juice and sea salt to your own taste. Its definitely 100 times better than shop bought but that makes it go fast as its super yummy.
 

Van-Wild

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Feb 17, 2018
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UK
I need to make some more up. my recipe is Tinned chickpeas blended, fresh garlic, holland and barrett Tahini (i found to be less bitter than others) a good extra virgin olive oil, some lemon juice and sea salt to your own taste. Its definitely 100 times better than shop bought but that makes it go fast as its super yummy.
Cool. Thanks. So i just blitz it all together in my blender?

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Robson Valley

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Yup, that's all you need do. I have a 600W Braun "stick blender" with the companion goblet.
Dump in everything, give it a really good buzz, taste for lumps and it's finished.
 

Woody girl

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Mar 31, 2018
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My recipe is as above.
I tin of quality organic chick peas but cheaper supermarket is fine and a lot more economical
3 cloves of garlic
3 tablespoons of olive oil
Juice of one large lemon
Salt and black pepper to season.
3 tablespoons of light tahini
I use a stick blender.
Save the tin water to loosen the mix up a tablespoon at a time if it's a bit thick, you can just use water if you forget to save it.
Even cheaper but a lot more work is to use dried chick peas. This is how it was origional done.
Soak them overnight and then boil until soft in clean water.
Make sure you get light tahini. You can use a bit of sesame oil aswell if you like.
I also like using broad beans instead of chick peas. Fresh and lightly cooked.... (blanched realy.)
 

lostplanet

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Aug 18, 2005
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Yes i found a stick blender works best. I think a nutri bullet type would work too.

Personally i like a bit of texture so i dont go mad. experiment with chopped garlic , pressed garlic, i think my sweet spot was 1 tin chick peas, to 2 cloves, to 2 heaped desert spoons tahini, good glug of olive oil and plenty of fresh lemon juice.

I think its one of those dishes that can be infinitly adapted with all sorts of goodies.

I like the paprika added idea, and thinking i may try chopped black olives before i add too much salt too.
 

Woody girl

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I have only one lentil recipe and it's not tarka dahl. But it's cheap easy filling and tasty, can be eaten hot with some Sunday veg or cold with salad.
Cook 8oz of red lentils in water only untill soft and water has been absorbed.
Meanwhile chop and fry in 1 tablespoon of oil I large finely chopped onion.
Grate 8 to 10 oz mature cheddar,and 2 slices of day old bread... I use gluten free now but used to use anything I had and prefer brown for a fuller taste.
Mix the onions bread all but a large handful of the cheese together with the cooked lentils till its all combined nicely.
Salt and pepper to taste and here you can add some crushed garlic and herbs too. (Recomended)
Leave to cool slightly.
While it's cooling grease a loose bottom cake tin and beat one egg in a bowl.
Add the egg to the mixture and mix it in quickly so you don't start to cook the egg.
Put into tin sprinkle the cheese on top and bake 20 to 30 mins at 200° mid oven, untill the cheese on top is melted and a skewer comes out clean.
Delicious!
 

Woody girl

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Mar 31, 2018
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Another great thing I like to make.
I tin or jar of black olives drained.
1 or 2 anchovies (optional but a much better taste and it doesn't taste fishy promise)
Good virgin olive oil.
Add olives and anchovies to bowl. Blend roughly with stick blender untill combined but keep some texture.
Add olive oil and mix to smooth paste.
Store in small jar in fridge.
Spread on fresh crusty bread or crackers.
Fantastic if friends drop round and you only have crackers and a jar of olives in the cupboard. ! :)
 
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lostplanet

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Aug 18, 2005
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Great stuff thanks. anchovies definitely under rated. One of my go to's is pilchards in tomato sauce the common brand(probably way too much salt than is healthy) with a lot of mushrooms, some penne or pasta shapes with Thai Sriracha chiili sauce. Hot but addictive.
Its funny all the stuff you see as a kid and wouldn't ever touch turn out to be the best things.
 
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Coldfeet

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Mar 20, 2013
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Yorkshire
Another great thing I like to make.
I tin or jar of black olives drained.
1 or 2 anchovies (optional but a much better taste and it doesn't taste fishy promise)
Good virgin olive oil.
Add olives and anchovies to bowl. Blend roughly with stick blender untill combined but keep some texture.
Add olive oil and mix to smooth paste.
Store in small jar in fridge.
Spread on fresh crusty bread or crackers.
Fantastic if friends drop round and you only have crackers and a jar of olives in the cupboard. ! :)
That sounds like a Tapenade to me, although minus the capers :)
 
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Robson Valley

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Nov 24, 2014
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Yes. Hummus and a tapenade of olives. I must attend to shopping for those ingredients.
Opening the tins of olives and using a long fork to eat them saves so much time.