One of the best things I’ve invested in for the galley is a stick blender with a bowl attachment that works as a mini food processor. It’s a low enough wattage that it can run off the inverter so no need to have to start up the genny, but is powerful enough to easily chop nuts and the like, along with pureeing beans and chickpeas into delicious houmous and dips which I make a lot of. This houmous recipe is nice and fresh tasting and good served with some crunchy radishes dipped in.
400g tin chickpeas, drained and rinsed
400g lightly steamed fresh peas
2 medium garlic cloves, chopped
1 large lemon, juice & zest
1 large tablespoon tahini
2 tsp cumin seeds
1 small bunch fresh mint, roughly chopped
2 tbsp each olive oil and warm water
salt and pepper to taste
Put everything into a food processor and blend to a nearly smooth consistency, season to taste. It will keep for a few days in the fridge but will start to lose its vibrant colour slightly, so it’s best eaten within a few hours. It’s also great in sandwiches or wraps along with some grated carrot and rocket leaves, or with spicy falafels and flat bread.