Dining, Food, Fun, NYC, recipe, savory

Baba Ganoush and Popeye Hummus

I posted a recipe exactly two years ago today for baba ganoush, and I decided to give it another try. I finally purchased tahini even though I knew it is one of those ingredients you only use 1-2T each time out of a huge jar that sits unused.  It added a lot of great flavor to both this recipe and the hummus I made for the same cooking club dinner.

charred eggplant

charred eggplant

Ingredients

  • 1 medium eggplant
  • 2 garlic cloves
  • 1-2T lemon juice
  • 2T tahini
  • salt/ pepper
  • paprika (optional)

Grill the eggplant and garlic until charred on all sides.  Let cool before removing outer skin and placing in blender to combine.  Sprinkle with paprika.

baba before

baba before

hummus before

hummus before

Popeye Humus

I wanted a pop of color to go with my homemade crackers and babaganoush which were both brown in color so I made spinach hummus.  Simply blend a can of chickpeas (or garbanzo beans), 2C fresh spinach (or drain frozen spinach), 1T olive oil, 2tsp. lemon juice, 1T tahini, salt/pepper, and 2T water.  Add up to 2 more tablespoons of water until reaching the desired consistency.

* Mine was not as smooth due to the lack of proper kitchen equipment.

hummus after puree

hummus after puree

baba after puree

baba after puree

I topped mine with caramelized onions for presentation and added texture.

topped with caramelized onion and paprika

topped with caramelized onion and paprika

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