Hummus and Baba Ghanouj

 


 


I promised a Hummus recipe for you, to accompany your home-made pita from last week. Little did I know that full-on political intrigue would erupt in Iran. This inspirational outpouring of peace and justice seekers has turned my little night of chickpeas and eggplants into a feast of solidarity. So, with my humble Californian credentials, (and not a hint of Persian), I humbly submit my hummus and baba ghanouj recipes -  and salute the gazillion Iranians on the march. Make every vote count!

 
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, 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. 
                                     (....Scroll down for some inspiration)
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
[1/4]-[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.

  

GO IRAN GO!

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