I am thinking I may have to find some way of ‘blending’ onboard.
There are so many yummy recipes for soups, sauces and dips that require pureeing.
A friend said that next year she will bring her battery operated blender should we ‘need’
a Marguerita or three whipped up…
But space is at such a premium that I still haven’t quite come to terms
with adding something else to an already well equipped teeny tiny galley.
Am open to suggestions…
Today is a ‘hummus day’.
Versatile, easy, healthy, can be frozen…
…this recipe include some veggies for added nutrition…
Spinach and Artichoke Hummus
1 (15 ounce) can chickpeas drained and rinsed
3 cloves garlic
2 tablespoons tahini
1/2 lemon, juice (~2 tablespoons)
olive oil to taste
cayenne salt and pepper to taste
4 cups fresh spinach
1 (14 ounce) can artichoke hearts coarsely chopped
1/4 cup asiago or parmigiano reggiano grated (optional)
Place all in food processor and blend
adding enough oil to get the consistency that you desire.
Season with cayenne, salt and pepper