Recipes - Baba Ghanoush

Baba Ghanoush.  Baba Ganush.  Baba Ghannouj.  Doesn't matter how you spell it, this Middle Eastern dip is too die for!  A good babaghanoush has a real smokey flavour as it was traditionally cooked over an open fire.  Use this dip as you would any other; when entertaining, as a sandwich spread or to accompany meat.

Ingredients
1kg eggplant (about 2 medium-large)
1 lemon, juiced
1 tahini
2 cloves garlic, crushed to a paste
1/2 tsp cumin
1 tsp salt
2 tbs olive oil
1/2 tsp paprika


Step 1 - Prick each eggplant a few times with a knife, wrap in foil and cook on a covered BBQ on high heat for 40 minutes, turning halfway through.
Step 2 - Unwrap eggplant and allow to cool.   Halve them, scoop out flesh and transfer to a fine sieve for about 30 minutes to drain any excess moisture.
Step 3 - Place lemon juice, tahini, oil, salt and garlic in the bowl of a food processor and blend until combined.  Add eggplant and cumin and pulse once or twice.  Do not blend as you want the eggplant to retain some texture.
Step 4 - Transfer to a bowl and mix gently with a spoon.  Serve, sprinkled with paprika and a drizzle of oil.

Recipes - Hummus

Hummus is a middle eastern dip made from chickpeas.  It is high in iron, vitamin C, folate and vitamin B6 and the chickpeas provide a good source of protein and dietary fibre.  Traditionally, hummus is a mezze dish, but it can also be used as a dip or as a spread for sandwiches and wraps. It compliments lamb and roasted Mediterranean vegetables.  

Ingredients

400g tin chickpeas, drained and rinsed

2 tbs tahini

1/4 cup olive oil

1 tsp cumin

1 clove garlic, crushed

1/2 a lemon, juiced

salt, to season

Step 1 - Put chickpeas, tahini and garlic in a food processor.  Process.

Step 2 - Scrap down sides of food processor, add remaining ingredients. Process.

Step 3 - Taste mixture for seasoning and add salt, cumin, tahini, oil or lemon juice as required.

Step 4 - Move to serving dish, drizzle with olive oil, sprinkle with cumin and serve with toasted turkish bread.  

Notes:

When checking the seasoning and balancing the flavours, ensure you only add small amount of the ingredient and process well after each addition. 

Tahini is a paste made from hulled and ground sesame seeds.  It is available from most supermarkets and has a very long shelf life.  After opening, store at room temperature and ensure you mix it thoroughly before each use.  

Leftover hummus should be stored in an airtight container with a thin layer of oil covering it and refrigerated.  Do not freeze.