tag:blogger.com,1999:blog-4062686717562119780.post5282063171036595406..comments2020-07-02T19:16:53.459+08:00Comments on FitterByFriday: Back To Eating Better.Barb.http://www.blogger.com/profile/11383714327462070532noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4062686717562119780.post-31377903476941922402012-04-27T13:37:52.346+08:002012-04-27T13:37:52.346+08:00This is a great idea K and I happen to have chickp...This is a great idea K and I happen to have chickpeas in the fridge. All the crackers are away but I will keep this in mind for next time. Thankyou.<br /><br />Barb.Barb.https://www.blogger.com/profile/11383714327462070532noreply@blogger.comtag:blogger.com,1999:blog-4062686717562119780.post-88663853451924276692012-04-26T08:50:06.562+08:002012-04-26T08:50:06.562+08:00I keep a small jar of chickpeas in the cupboard fo...I keep a small jar of chickpeas in the cupboard for when I want dip - i also always have minced garlic on hand (if you grow it in your garden you can mince it up and keep it in the freezer) - when I feel like dip I mash the chickpeas (add a bit of the liquid from the can, for some reason this helps prevent the bitter taste) whack in some garlic, a squeeze of lemon, I like to add paprika, or smoked paprika,some people like cumin; if you have parsley or coriander in the garden you can chop that up and add it (and eating parsley with garlic helps prevent the dreaded "garlic breath", plus parsley is a powerful blood cleanser, and has calcium), and VOILA! Dip. If you want you can add tahini, which makes it a true hummous, but I am not a big fan, and its not the kind of thing that people tend to have on hand. If you have no lemon, try lime, or a weencie bit of balsamic vinegar. If it's a bit dry, add a little olive oil (which is good for you in small doses).knoreply@blogger.com