August 01, 2008
Lunches and Hummus
This week I finally went and made my own hummus. I got the recipe from Genie, the Inadvertant Gardener. It has no tahini! That makes it awesome in my book.
I halved it so it would fit in my mini-foodprocesser, but then I added more garlic, because, awesome.
1 tin chickpeas
2 cloves garlic
juice of 1 lemon
5T olive oil
1/2t salt
handful of chopped mint
1) Blend the first 5 ingredients
2) Stir in the mint
3) Enjoy!
Extra bonus, the parts for my mini-foodprocessor are all dishwasherable! This was so easy and tasty that I will definitely make it again. I'm also going to try other bean dip recipes as Beau and I like them both as dips and also as sandwich spreads. Win-win!
Here is a picture of my hummus in my lunch.
I haven't really done any other cooking this week, well I didn't take any photos anyway so lets do an indepth look at one of my lunches. Here is Friday's lunch.
This is a relatively standard lunch for me. It's packed in a 670mL container and took about 16-18min to make. That is actually quite long . Here is the process:
1) Microwave a portion of refrigerated rice with about 2t of water for a couple of min on med
2) meanwhile get fruit and veg out of fridge and wash them.
3) put in sieve to drain/dry
4) get 80g tin tuna, mix with 1Tmayo, 1/2 chopped (clean) spring onion, mix in with (now warmed) rice, taste, add a bit of soy sauce for more saltiness. Leave to cool
5) Chop veg into suitable sizes
6) Put right amount of rice mix into container and move to the side, add some pickled ginger as seperator/flavour enhancer.
7) pack rest of fruit and veg
8) put everything away/in dishwasher and eat leftover rice and veges for breakfast.
Putting the capsicum on top of the rice is a new touch and I like it, it didn't take any extra time, but it looks really effective!
Point of fashion: I <3 pleats
Current Obsession: Holidays