Thursday, September 20, 2018

Low-Spend, Dollar-Stretching Challenge - Update #3 and Recipe For Easy Hummus


We're nearing the end of the month and still going strong with our low-spend September. I'm going to have to go to the store next week and replenish fresh items (milk, bread, eggs, etc.), and, with company coming in, I'm going to have to purchase a bit of meat and a few extras along that line, but not much.

Overall, I think we've done really well with this challenge and, for the most part, will carry it on into October. We still have a wide variety of grains (steel-cut oats, cornmeal, pearl barley, flax seed, etc.), as well as, dried beans and peas (pinto, kidney, navy, red, split peas, and lentils), ham, zucchini, peppers, and other things in the deep freeze. With the cooler weather moving in this week and continuing on through the end of the month, we should be able to make good use of a lot of that stuff by turning it into chili, ham and beans, cornbread, soups, and homemade bread. (Can anyone say 'good old-fashioned Midwest comfort foods'? I am soooo looking forward to them!) 

A RECIPE...

My husband loves hummus! I had never made it before, but  when I found a pound of dried chickpeas in the deep freeze, I decided to cook them up and try my hand at it. It was surprisingly tasty and there were enough chickpeas for four single batches or two double batches).

Easy Hummus Served With Green Peppers From Our Garden
EASY HUMMUS

Cook dried chickpeas according to package directions. 

2 cups cooked chickpeas (about 1/4 pound), drained, reserve liquid
1 T. lemon juice
1 T. olive oil
1 clove (or more) garlic, minced
1/2 tsp. cumin
1/2 tsp. salt

Place all ingredients, except reserved liquid from the chickpeas, in food processor and run until smooth and well-blended. Add liquid as needed until desired consistency is achieved. Serve hummus with vegetables, chips, or crackers and enjoy!

Until next time...
~Rebecca

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