Hummus and Baba Ganoush with Crudites

Hummus

Hummus and Baba Ganoush with Crudites Recipe.jpg

Ingredients

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

  • 1-ounce can chickpeas, rinsed and drained

  • 1/3 cup well-stirred tahini (sesame seed paste)

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil 1 teaspoon ground cumin

  • 3 tablespoons water

  • 3 tablespoons minced fresh parsley leaves

Directions

  1. In a food processor blend together garlic paste, chickpeas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth.

  2. Add water, parsley, and salt and pepper to taste and pulse until just combined.

    MAKE AHEAD: Hummus may be made 2 days ahead and chilled. Makes about 2 cups.

Baba Ganoush

Ingredients

  • 2 to 3 medium eggplants (about 3 pounds total)

  • 2 to 3 tablespoons olive oil

  • 1/3 cup tahini

  • 2 cloves garlic, peeled and crushed

  • Juice of 2 lemons (about 1/2 cup)

  • Sea salt and freshly ground black pepper

Directions

  1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.

  2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.

  3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

  4. Adjust the seasoning with salt and pepper to taste and serve with crudités. Crudite suggestions: Broccoli, cherry tomatoes, asparagus, green beans, radishes, sugar snap peas, baby carrots, and bell peppers.

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