Hummus and Baba Ganoush
Baba Ganoush? Hummus? Tapenade? All three can be found widely throughout the Mediterranean and Middle East, and they vary pretty widely. The hallmark of all three of these is the same, though – good quality ingredients, simple preparation, and let the flavors speak for themselves. Not much spice or herb is used, as you’ll see, yet all three of these pack a whole lot of flavor.
1/2 tablespoon coriander
Juice of 1 lemon
You can either oven roast the eggplant or cook it on the grill. If you’re oven roasting, brush both sides with a bit of olive oil and roast on a sheet tray for about 20 minutes at 350. If you’re grilling it, brush with olive oil and grill until it’s just starting to blacken around the edges.
once your eggplant is cooked, cut it into smaller pieces, about 2″ square, and throw it in the food processor along with the rest of the ingredients. Blend just until incorporated. add salt to taste.
2 cups kalamata olives
1 cup green olives
2 tablespoon capers
1 tablespoon olive oil
Put everything in a food processor and blend until roughly incorporated.
2 cans garbanzo beans
2-3 cloves of garlic (I use 4-5, but I really like garlic)
1/4 cup tahini paste
2-3 tablespoons olive oil
Juice from 1/2 lemon
Salt to taste
Put the garbanzo beans, garlic and tahini in a food processor. While the food processor is running, slowly drizzle in the olive oil until you reach the desired texture/creaminess. Add salt and to taste, pulse to incorporate.
I also add a squirt of lemon to mine, but Megan doesn’t approve of this. She adds a little chili powder to hers, which I like, but isn’t exactly authentic.
Serve all three of these with plenty of pita bread that has been brushed with olive oil, sprinkled with salt, and toasted in a sautee pan or on a flat-top grill.