Hummus and Baba Ghanouj

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It’s game day, and if you’re like me, you just realized it.  For those of you needing a quick and easy snack to keep your sports fans happy, I present the worlds easiest dips –   Hummus and Baba Ghanouj. They are fast, easy, and oh so delicious.

These recipes are staple items on every Middle Eastern table. Recipes vary; some are thick, some thin, some heavy on the tahini, garlic, or lemon. It is all a matter of taste. Feel free to adjust this recipe according to yours.

Hummus and Baba Ghanouj are essentially the same recipes, one made with chickpeas and one with roasted eggplant. The Hummus is rich and creamy, the Baba Ghanouj is fruity and tangy. Serve both with hunks of fresh pita or spread it on sandwiches, atop pizzas, or as a sauce for grilled meats, vegetables, and pasta.

Hummus

INGREDIENTS

2 (15oz.) cans chickpeas (reserve liquid)
4 cloves garlic
1 medium yellow onion, chopped
1/4 cup tahini
1/4 cup lemon juice
1/]-1/2 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

METHOD

  1. Puree all ingredients together. Add enough reserved chick pea liquid to reach a smooth, yogurt-consistency.
  2. Transfer to serving bowl and swirl the top with a spoon. Drizzle on a generous amount of olive oil and sprinkle liberally with chopped parsley and/or ground paprika.

Baba Ghanouj (babaganouj, baba ghanoush, babaganooj…you make the call)

Eggplant and garlic can be roasted ahead of time. In fact the puree is easier to make if these ingredients have had time to cool.

INGREDIENTS

2 large eggplants
2 heads garlic
1 large yellow onion
1/4 cup tahini
1/4 cup lemon juice
1/4-1/2 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

METHOD

  1. Preheat oven to 400˚F. Coat eggplant and garlic lightly with olive oil, place on a baking sheet, and roast until brown and soft, 30-40 minutes.
  2. Puree all ingredients together. Add enough remaining olive oil to reach a smooth, yogurt-consistency. Transfer to serving bowl and swirl the top with a spoon. Drizzle on a generous amount of olive oil, and sprinkle liberally with chopped parsley.

 

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