As much as I love using fresh herbs, I’ve never had any success growing my own, the grow-in-a-pot ones from the supermarket don’t seem to last long and the ones in the plastic packets – once opened – only last a couple of days before going soggy and, although I’ve tried freezing them, they defrost as a soggy mess and get thrown in the bin. Therefore, I usually prefer to save my money and create less waste by not ending up throwing soggy herbs in the compost bin after only using a tablespoon or so of them.
Smooth and Creamy Tofu Hummus – a Tasty Alternative to Chickpeas
I’m not suggesting for a moment you ditch the more traditional chickpea hummus – especially when I have the recipe for the best hummus in the world ever but, if you fancy a hummus/spread/dip type thing but can’t be bothered to go to the supermarket for a tin of chickpeas but you do have a carton of silken tofu and a jar of tahini in the house, then this is the recipe for you. As an added bonus, unlike the recipe for the best hummus in the world ever, you don’t have to wait for this tofu hummus to cool down.