Typical lunches over the past few weeks…
Typical lunches over the past few weeks…
Homemade roasted red pepper hummus (I love to dip celery, pork rinds, cucumber slices into it)
Salads are a constant in summer, cooked greens are more of a cold weather thing. Like collard greens with bacon & hot sauce (used homemade turkey bone broth for the cooking liquid)
I made spinach dip (cold, not the cheesy baked kind) and not only is it cheaper than store-bought, it tastes better. Just threw together 1:2 sour cream to mayo ratio, add some chopped celery or water chestnuts, a little dill, some snipped chives, couple handfuls of fresh chopped spinach, diced red pepper, salt, and garlic powder.
Dry aged Italian salami with wine (the real imported shit, it’s about $12/lb), peperoncini, olives stuffed with garlic.
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You ever make dip out of cream cheese and dried beef? Wife makes it. Very good.
Is that the chickpea or garbanzo variety.
C. Ryan I have seen it online, but no, I haven’t made it.
I don’t know if it’s a regional thing but here, most people like to mix cream cheese with liverwurst or Braunschweiger and form into a ball and roll it in chives/parsley for crackers/veggies.
Chives are in there
Dried beef woman
Daniella this was my first try just throwing together what I had on hand for the spinach dip. Leeks were all that I was missing, they are almost always in the store brand dips here. I’m not sure why they include dill, might be a Minnesota thing. But until I put in a pinch of it, it seemed missing something. Then it tasted exactly like the deli stuff, except…better. Like, maybe theirs had sugar in it or something.
Jeff Leaper yes. That’s the only hummus I eat/make.
Anyone can fite me irl if they make hummus from black beans or some shit.
Without the pine nuts, that’s the exact recipe I use, Daniella. Tahini and chickpeas, garlic, a little lemon + olive oil. Then I also add roasted red peppers, a little cayenne, a tiny bit of paprika and plenty of salt.
Chickpeas are the same thing as garbanzos. We call them the latter in the north/midwest, and I think everywhere else + the south called them chickpeas (at least growing up, that’s what I learned)
Daniella I like to use frozen in a pinch when I’m making a hot dish…souffle or casserole or something. But it’s not ideal to eat as is (IMO).
OH! That’s interesting. There may be a slight variance, but I wouldn’t really notice much difference. But now that I think about it, one variety seems to yield a softer, more buttery bean once cooked, and the other is a bit drier and grittier, just a smidge.
My original comment re: hating hummus made with beans has been edited to clarify bc I meant I’ve seen hummus made with white beans, black beans, etc. which I don’t consider to be hummus.
Yum.
I do a variety of the dried beef/ cream cheese dip. It has some random herbs and spices, chives, and it is rolled into a ball over walnuts or whatever nut you’d like