Baba Ghanoush

27 10 2010

baba ghanoush 1I have always been a big fan of this creamy, smoky dip. As I was walking through the farmer’s market the other day, I saw some beautiful eggplant and was instantly inspired to attempt making some from scratch. It turned out to be surprisingly simple and incredibly tasty.


Ingredients:

baba ghanoush•2 1-pound eggplants
•1/4 cup extra virgin olive oil
•1/4 cup tahini
•3 Tbs lemon juice
•1 garlic clove, chopped
•pinch of salt
•freshly ground black pepper


baba ghanoush 2Directions:

1. Pre-heat oven to 375º F and generously oil a baking sheet.
2. Slice eggplants in half, lengthwise, and place cut side down onto the pan. Bake for about 50 minutes, until the flesh is very soft.
3. Scoop out the flesh into a strainer and place over a bowl. Let the eggplant drain excess liquid for 30 minutes.
4. Place all of the ingredients into a food processor or blender and blend until almost smooth.
5. Chill until use, allow to rest at least 1 hour.
6. Serve at room temperature.


Recommended Serving Instructions:

Serve at room temperature as a dip with pita bread or pita chips.


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The Perfect Hummus Recipe

14 06 2010

The thing about hummus is that there are almost as many ways to make hummus as there are to spell it. But this is the version I will most humbly call “the perfect hummus recipe.” It’s a little backwards in the order of steps (compared to most recipes I’ve come across). But it works well in a large blender (for those of you who don’t have a super large food processor) and comes out just as creamy and thick as any other hummus I’ve had. I’ve also played around with proportions of the various ingredients A LOT, and this is my favorite combination.

the perfect hummus


Ingredients:

•6 garlic cloves, roughly chopped
•8 Tbs tahini
•10 1/2 Tbs lemon juice
•16 oz can of chickpeas
•5 Tbs extra virgin olive oil
•2 1/2 tsp ground cumin
•salt
•ground black pepper


Directions:

1. Combine garlic, tahini and lemon juice in blender. Blend until thoroughly combined and relatively smooth.
2. Drain the chickpeas, reserving the liquid. Add the chickpeas and a tablespoon of liquid to the blender. Blend until smooth. Use a spatula to ensure chunks from the top make it to the bottom. If it is too thick, gradually add more of the liquid until it is smooth.
3. With the blender running (it should be okay to remove the lid at this point), gradually add the olive oil.
4. Add the cumin and salt and pepper to taste. Blend until well incorporated.
5. Put hummus in an airtight container, or cover in a bowl with plastic wrap, and chill until ready to serve (at least 1 hour or up to 1 day).


Recommended Serving Instructions:

Enjoy this dish with fresh raw vegetables, pan-fried zucchini, or baked pita chips. Use as a base for a Mediterranean wrap. Add flavor and depth to your favorite sandwich.


Tips:

•I recommend starting with this recipe and then tweaking on later batches. One thing it took me a while to learn is to DOCUMENT what you try each time. I made a few repeat mistakes and forgot amazing combinations because I didn’t keep close track of exactly how much I was adding of what.
•Use this recipe as a template. Like roasted red pepper hummus? Something spicier? Roasted garlic? Add your favorite flavor-enhancers and color-adders to this recipe. Just keep in mind that if it’s something more liquid, you will likely want to scale back on chickpea water. Or if it’s a thickening agent, you may want to add more.
•Have some old pita bread sitting around? Pull the pita apart into 2 thin halves and cut into small triangles. Bake in a single layer at about 200ºF for about 20-30 minutes. This is a great way to get rid of your almost-stale pita bread and a cheaper, healthier alternative to store-bought pita chips. You can also lightly brush the pita with olive oil and season with your favorite spices for something a little more impressive. I personally like a little garlic, sea salt, ground pepper and poppy seeds.