- One can of chickpeas
- 1 tsp minced garlic
- juice of 1 lemon
- 1 tbsp tahini
- a little salt
- Put in the blender together, along with enough oil to get to a smooth creamy consistency (add through the funnel while blending for best results).
- Then transfer into your own re-usable container.
- You can experiment with the amounts of the ingredients to try to come up with the same taste as this purchased dip.
"Cans are recyclable, but better still, you can cook your own chickpeas.
I cook up a batch of a kilo of dried chickpeas all at once, then freeze them in usable portions in re-usable containers. I also do this with red kidney beans."
Pyrrha's Eggplant Dip
Pyrhha adds this yummy dip recipe:
- Roast eggplant dip is just as easy - roast an eggplant in the oven at 180C for 30 mins, turn it over and 20 mins on the second side.
Transfer it to a plate to carefully peel off the skin (knife and tongs), catching the juice on the plate.
Throw out the eggplant skin.
Transfer everything to the blender, and add the same lemon, garlic, tahini and salt.
You probably won't need the oil as the eggplant juice will do the trick.
You can visit Pyrrha's blog at Princessi Stitch N Bitch.
Better yet, if you live in Melbourne, Australia, go hear her sing at Gloriana, which are an excellent choir!
Cluttercut - Be the change