Hummus & Baba Ghanoush

Last week, I ate my way through Dubai and Abu Dhabi, and as a result, I gained 5 pounds (It also kept me from posting for some time). To make up for my delay, I’ve decided to provide 4 recipes in one post – All inspired by the insanely delicious middle eastern food that I got to consume on my trip.

We had fresh hummus & pita almost every day. We also tried some of the best baba ghanoush (eggplant dip) that I’ve ever had at a stellar Arabic restaurant. Below, I have 2 recipes for hummus (classic & roasted red pepper), and 2 recipes for baba ghanoush (Chunky, like the one that I ate in Dubai & a classic smooth version).

**Feel free to click on the red links for photo references**

Recipes make approx. 1 cup of dip

CLASSIC HUMMUS

  • 1 cup chickpeas (preferably dried)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tahini (homemade or store bought)
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tbsp lemon juice
  • Sumac & parsley to garnish
  1. If you are using dried chickpeas, hydrate them the day before by simmering in water for 1 – 2 hours until tender.
  2. Blend chick peas, 1/4 cup olive oil, tahini, garlic, salt and lemon juice until smooth.
  3. Top with desired amount of olive oil and garnish with sumac and parsley

ENJOY! 


ROASTED RED PEPPER & GARLIC HUMMUS

  • 1 cup chickpeas (preferably dried)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup tahini (homemade or store bought)
  • 1 head of garlic
  • 1 red bell pepper
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp smoked paprika
  • Sumac or paprika & parsley to garnish
  1. Preheat oven to 350 degrees
  2. Remove stem/seeds of bell pepper and slice off top of garlic head. Drizzle both with 2 tbsp extra virgin olive oil and place on top rack of oven for 15 minutes, or until lightly charred.
  3. Squeeze the roasted garlic from the husk and blend with the roasted bell pepper, chick peas, 1/4 cup olive oil, tahini, garlic, paprika, salt and lemon juice until smooth
  4. Top with desired amount of olive oil and garnish with sumac, parsley and roasted bell pepper.

ENJOY!


CHUNKY BABA GHANOUSH

  • 1 Italian Eggplant
  • 2 plum tomatoes
  • 1/2 red bell pepper
  • 2 tbsp tahini
  • 4 cloves of garlic
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1 tbsp lemon juice
  •  Parsley to garnish
  1. Dice eggplant, tomatoes and bell peppers into equal sizes
  2. In a saute pan, heat up olive oil on medium high heat and add eggplant, tomato and bell pepper for approx. 7 minutes, or until soft (the eggplant should be soft and cooked all the way through, if the mixture gets too dry, add more olive oil).
  3. Grate in 4 cloves of garlic, along with tahini, paprika and salt. Mix.
  4. Finish with lemon juice and garnish with parsley.

ENJOY!


SMOOTH BABA GHANOUSH

  • 2 Italian Eggplants
  • 2 tbsp tahini
  • 5 cloves of garlic
  • 1 tsp salt
  • 1 1/4 cup olive oil
  • 1/4 tsp smoked paprika
  • 1 tbsp lemon juice
  • Smoked paprika, parsley & kalamata olives to garnish
  1. Preheat oven to 350 degrees.
  2. Cut eggplants in half, score the flesh in a cross pattern and drizzle approx. 1/4 cups of olive oil on each halve.
  3. Place the eggplant in the oven (top rack) for approx. 15 minutes, or until roasted/ cooked through.
  4. Blend together eggplant (you can scoop out the flesh, or leave the skin on like I do), garlic, paprika, tahini, salt and lemon juice until smooth.
  5. Garnish with olive oil smoked paprika, olives and parsley.

ENJOY! 

Advertisements

One Comment

Add yours →

  1. This sounds yummy I’ll definitely try it!

    Liked by 1 person

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: