A question to kick off this post…What do you do with your banana skins? I went to peel a banana this morning and about 5 fell off the bunch. BUM! I quickly peeled them and put them in the freezer – banana soft serve result! But then I was left with a pile of skins. I’ve heard people use them to shine shoes. BUT, I also know they are great for roses – it’s all the potassium. I went straight outside and put them around the bottom of the roses in the garden. Here’s a test I did earlier in the year and forgot to share:
The photos were taken only a couple of days after I put the banana skins down. Beautiful!
Anyway, this is a food blog…Following on from my edamamus post, I thought I would share this gorgeous sundried tomato hummus. I love it as a snack with some cucumber sticks, or on top of a salad. It would make a great sandwich filling or topping for a jacket potato.
I like a good hummus, but to add in more veggies (OK, tomatoes are a fruit – to up my five a day) and to give it more of a sweet kick, I added some dried tomatoes. You could use sundried tomatoes from a jar, but I dried my own tomatoes using the dehydrator. It does heat up the kitchen a bit in this hot weather though! It was worth it to make this lovely dip; it’s great for the summer, and perfect for picnics and barbeques.
OK, you got me, that’s a photo from earlier in the year when I made beetroot crisps, but hey, I forgot to take a photo this time around.
Somehow I forgot the garlic in this picture. I might have mentioned this before, but garlic does give me tummy-ache. I’ve found that by roasting a bulb, and either freezing or refrigerating the peeled cloves, I always have garlic on hand which doesn’t give me gut-rot 🙂
I didn’t want too strong a tahini flavour, so I used a fairly small amount, change it up according to your tastes – you might find you want a stronger tomato, garlic or tahini flavour.
‘Sundried’ Tomato Hummus
- 100g tinned chickpeas, reserve the liquid
- 8 cherry tomatoes, dried in the oven, or dehydrator
- 6g tahini
- 1 clove of garlic, roasted
- Juice of half a lemon
- Place all the ingredients in a food processor, and pulse until blended.
- Add the chickpea liquid 1 teaspoon at a time until it is the right consistency to your tastes
- Serve sprinkled with paprika (optional, but I like)
Back to my earlier question – what do you do with your banana skins? Do you have any good kitchen leftover tips?