I've been thinking about favorite foods lately, and decided to write a small series on my blog dedicated to Middle-Eastern food. I love it. However, I'll send it out to you in chunks. Here's a photo of a not-terribly-recent Middle Eastern feast I created:
Don't worry -- the other recipes for things like felafel, biryani, chopped cucumber salad, and the like are shortly to appear!
I thought I would start us off with something rather simple: dips. My favorite is hummus, but baba ganoush is very tasty as well.
Hummus can be made with many variations on the theme, but is usually a puree of chickpeas (garbanzo beans), garlic, tahini (sesame seed paste), lemon, and extra virgin olive oil. Herbs and other ingredients can be added to create different tastes. For example, substitute black beans for the chickpeas, omit the tahini, and add cumin for a zippy black bean hummus. Lighter versions of the classic hummus can also be made (for the calorie-conscious out there). Below are the original version and the lighter version - ALA Anne.
Baba ganoush is very similar to hummus, but has roasted eggplant as the base instead of chickpeas. Again, many variations can be made by adding herbs, spices, etc. Additionally, grilling the eggplant adds a nice smokey flavor to the dish. Below is my recipe for very basic baba ganoush, and that recipe can be lightened by substituting Greek yogurt for the olive oil.
Hummus:
1 15 oz can chickpeas drained and rinsed
1 clove garlic peeled
juice of 1/2 lemon (or more to taste)
1 1/2 tbsp. tahini
1/3-1/2 c. olive oil
Salt and pepper to taste
Put ingredients in the bowl of a food processor. Process until creamy and smooth. Add more/less olive oil to desired consistency. Serve with pita, vegetables, on wraps, etc.
Less Guilt Hummus:
1 15 oz. can chickpeas, drained and rinsed
1 clove garlic, peeled
1/2 c. nonfat Greek yogurt
juice of 1/2 lemon
salt and pepper to taste
water
Put ingredients (except water) into bowl of a food processor. Process until smooth. Add water to desired consistency.
Baba Ganoush:
2 large eggplants, cut in half lengthwise
1-2 cloves garlic, peeled
juice of 1/2 lemon
salt and pepper to taste
1-2 tbsp. olive oil
Preheat oven to 400 degrees. Place washed and cut eggplant onto lined baking sheet, skin side up. Drizzle with olive oil (lightly). Salt and pepper. Place in oven, and roast until tender and browned on edges, turning once after about 10 minutes of roasting. Remove eggplant from oven. Cool completely.
Scoop roasted eggplant out of peel, and place eggplant and remaining ingredients in the bowl of a food processor. Process until smooth. Serve with pita.
So...go forth and hummus!!
