Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted
Baba ganoush (sometimes spelled baba ghanoush), a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This is a vegetarian and vegan recipe. Prep Time: 15 minutes
Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread. I like to spread some baba ghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.
One serving provides approximately:
Calories: 304, Calories from Fat: 118
Total Fat: 13.1g, 20%, Saturated Fat: 1.7g, 8%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 37.8g, 13%
Dietary Fiber: 11.8g, 47%
Vitamin A 3%, Vitamin C 14%, Calcium 9%, Iron 23%, Based on a 2000 calorie diet
Shish Tawook marinated chicken...Yummy!