After a few ridiculously hot days, Lord's Day was a mild as well as pleasant Melbourne summer's twenty-four hr menstruum (an aside: I nevertheless can't larn my caput to a greater extent than or less Melbourne summertime - when the temperature tin flame driblet 10 degrees inwards 10 minutes, aught makes feel anymore) as well as Cindy as well as I were inspired to position together some assort of picnic as well as caput off to savour the slow eve sunshine.
We decided to continue things reasonably good for yous (at to the lowest degree pre-dessert): a duet of dips as well as lots of fresh vegies. I took on dip responsibilities as well as raided Cindy's bookmarks to abide by sun-dried Lycopersicon esculentum hummus as well as agresto.
sun-dried Lycopersicon esculentum hummus as well as cosmopolitan. Fantastic.
It should survive noted, non exclusively are the Trin Warren Tam-Boore wetlands a fine house for a picnic, there's some pretty skillful bird-watching to survive had every bit good - I saw my offset Australasian Grebe!
Sun-dried Lycopersicon esculentum hummus
(a recipe from Pinch My Salt)
6-8 sun-dried tomatoes
1 x 400g tin flame chickpeas, drained as well as rinsed
1 tablespoon tahini
juice of i lemon
4 tablespoons olive oil
salt as well as pepper, to taste
shake of cayenne pepper
Puree everything together inwards a nutrient processor. Taste, as well as adapt the season residue to your liking.
We decided to continue things reasonably good for yous (at to the lowest degree pre-dessert): a duet of dips as well as lots of fresh vegies. I took on dip responsibilities as well as raided Cindy's bookmarks to abide by sun-dried Lycopersicon esculentum hummus as well as agresto.
sun-dried Lycopersicon esculentum hummus as well as cosmopolitan. Fantastic.
It should survive noted, non exclusively are the Trin Warren Tam-Boore wetlands a fine house for a picnic, there's some pretty skillful bird-watching to survive had every bit good - I saw my offset Australasian Grebe!
Sun-dried Lycopersicon esculentum hummus
(a recipe from Pinch My Salt)
6-8 sun-dried tomatoes
1 x 400g tin flame chickpeas, drained as well as rinsed
1 tablespoon tahini
juice of i lemon
4 tablespoons olive oil
salt as well as pepper, to taste
shake of cayenne pepper
Puree everything together inwards a nutrient processor. Taste, as well as adapt the season residue to your liking.
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