Guest guest Posted November 10, 2005 Report Share Posted November 10, 2005 If you substitute roasted or baked eggplant for the chickpeas, you have babba ganoush, also a wonderful dish! We use paprika instead of cumin in the babba ganoush. Alton Brown on Good Eats showed an easy way to get the eggplant pulp out of the skin. Pierce and bake the eggplant as normal, then when it comes out of the oven, wrap it immediately in plastic wrap. Let it cool for a bit until you can handle it. Cut off the stem end and squeeze the contents out into a bowl. Toss the rest. -- Ann You spend your life fighting dirt, and when you die they bury you in it. hayakawa@... North Bend, Oregon, USA > Hummus > 2 cups well-cooked or canned chickpeas, rinsed/drained > (I just use 1 can, it's *almost* 2 cups) > 1/2 cup tahini > Juice of 1 lemon (add more to taste, if you like) > 1/4 cup olive oil > 1-2 cloves garlic (however you like it) > 1 Tbs. ground cumin (to taste) > salt & freshly ground pepper to taste > 1/3 cup water > > Put everything except the water into your food > processor, and process. Add the water gradually to > make a smooth paste - you may not use all the water, > depending on the consistency you like. Taste it, then > you can add more lemon juice, cumin, salt, or pepper > to suit your tastes. Some people like to drizzle > olive oil over the top, but I don't. Eat spread on a > whole wheat pita, or with veggies, whole wheat > crackers, pita crisps.. use your imagination! Quote Link to comment Share on other sites More sharing options...
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