Baba Ganouj, Hummus, and Muhammara (was Vegan Appetizers)

[Guest guest]

At 06:24 PM 11/18/02 -0800, you wrote:

 

>Hi Katy,

>

>I'd love the recipes. lol One can never have too many recipes. I've

>heard of that baba ganouj before. Would you serve it with tortilla

>chips? I was munching on some sesame tortilla chips last night on the way

>home from choir and they tasted really really good. b1e9798.jpg

 

Hmm. You could. I generally serve the dips with fresh pita bread. Here in

Houston there are loads of Mediterranean/Middle Eastern bakeries, so it's

easy to come by (and cheaper than chips!)

 

Baba Ganouj/Ganoush

 

One medium eggplant

3 cloves garlic

1/4 c. lemon juice (often a bit less)

1/4 c. tahini

olive oil (to get the right consistency and flavor)

1/4 tsp. salt

pepper

cumin

 

Cut the eggplant in half and roast it in a 350-400 degree oven until it's

soft. Pull off the peel and stem and throw the pulp in a food processor.

Add remaining ingredients. Pulse until smooth. Also good with roasted

garlic. Let sit in fridge for at least four hours. (Warning--I don't use a

real recipe--just throw it together and taste until it's *right*)

 

Hummus

 

1 16-oz can garbanzos

1/3 c. lemon juice (squeeze it fresh)

1/4 c. liquid from garbanzo can OR olive oil

2-3 cloves minced garlic

1/2 t. salt

1/4 t. pepper

1/4 t. cumin

1/4 c. tahini (sesame seed paste. You may need to go to a health food store)

 

Drain garbanzos, reserving 1/4 c. of the liquid. In a blender or food

processor, blend garbanzo beans, lemon juice and oil on a high speed until

smooth. Add garlic, salt, pepper and cumin, and blend. Lower the speed and

add the tahini. Refrigerate 4 hours or more, so garlic has time to mellow.

Serve with pita bread, as a sandwich spread, etc.

 

Muhammara (from Gourmet Magazine, '93)

 

Can be prepared in 45 minutes or less.

 

a 7-ounce jar roasted red peppers, drained

2/3 cup fine fresh bread crumbs

1/3 cup walnuts, toasted lightly and chopped fine

2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon fresh lemon juice, or to taste

2 teaspoons pomegranate molasses*

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes

3/4 cup extra-virgin olive oil (I use a bit under 1/2 cup...)

toasted pita triangles as an accompaniment

*available at Middle Eastern markets

 

In a food processor blend together the peppers, the bread crumbs, the

walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin,

the red pepper flakes, and salt to taste until the mixture is smooth and

with the motor running add the oil gradually. Transfer the muhammara to a

bowl and serve it at room temperature with the pita triangles.

 

Folks often think this is a meat sauce. The walnuts and bread crumbs give

it a very realistic texture. But the taste! Out of this world. I could

eat this all day!

 

HTH!

Katy