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Add a photoThese dips are so simple to make and so good to eat!
Enjoy with Lots of Love,
Catherine
Ingredientes
- Baba Ghannouj:
- 1 eggplant
- 1 â 29oz. can of chick peas - drained
- Juice of ½ lemon
- 4 cloves of garlic
- ½ cup of parsley
- ¼ cup of olive oil
- Dash of Sea Salt
- Dash of Black Pepper
- Hummus:
- 1 â 29 oz. can of chick peas - drained
- 1 Roasted Red Bell Pepper
- 1 Roasted Jalapeño â with seeds
- Juice of ¼ of a lemon
- 3 cloves of garlic
- ¼ cup of Olive Oil
- Dash of Sea Salt
- Dash of Black Pepper
Direcciones
- Baba Ghannouj :
- Pre-heat oven to 350 degrees:
- Place the eggplant, with the skin on, in a baking dish with a drizzle of olive oil over the eggplant. Bake about 45 minutes, or until the skin becomes soft and wrinkled.
- Allow the eggplant to cool and then gently peel the skin off. Place the eggplant in a food processor with the other ingredients and give some good chops until the consistency is reached that you like. It can be smooth or with a little texture.
- Hummus:
- Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or on a heated griddle. Roast or grill until the skin is soft and charred. Allow the peppers to cool and then gently peel the skin off.
- Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.
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Comentarios
17 de Diciembre de 2010When I make Babaganoush I leave out the chickpeas and add tahini. Also try ground cumin for a smoky flavor.
