Berrycakeness

I love to cook, and last week I decided that I wanted a mini mezze, so I went ahead and made some hummus. Usually, when I make hummus, I take a tin of chickpeas and boil them with some Bicarbonate of Soda to easily remove the skins. Skins are fine, but they give the hummus a rougher texture, and I’m more of a fan of the smoother side. You can use a teatowel and rub away the skin, or else it gets the hose again.

However, that tedious step was eliminated when I used a jar of Queen Bold Co Giant Chickpeas, and I was very impressed. I can’t directly compare them to the cost of a 60p tin of chickpeas because of the different variety of chickpea, but they’re my new favourite. I will buy another jar and try out other recipes, but I can now happily make hummus again in seconds.

Fast forward to this week and I was gifted two aubergines, behave, and I made some baba ganoush for the first time. There’s something about creating food from scratch, or the closest to it; in both cases I used shop bought tahini because that’s what I had in my cupboard. I may be an ingredients household but there is a limit to how many components I will make from scratch for one meal, especially since this tahini’s ingredient list is “Roasted, pulped sesame seeds”.

I would prefer ingredient descriptions were more informal sometimes, “smooshed sesame seeds” says exactly the same thing, I think that’s why I enjoyed a certain smoothie brand’s marketing, fun and informative.

I could rebrand my Christmas puddings to be “pished party puds” and M&S might try to use me as a supplier. My ingredients would include “lashings of rum” and “preciously plump vine fruits”.

Maybe I’ve been consuming too much Nigella content.

Peace out xoxo

P.s. I used Gemini to make a photo I took of the homemade hummus look much better than I ever could take, using this photo:

Wildly impressed.