Saturday, December 3, 2011

Baba Ghanoush Hummus

Having just survived through Thanksgiving, I've been in the mood for stuff on the healthier side.  I decided to make some baba ghanoush, but ended up kind of crossing it with hummus.  Came out way tasty!  Makes me think of the show MXC, which is only the best show that's ever been on television, because Vic and Kenny always name one of the contestants Baba Ghanoush.  But Justin also came up in an instant with the best song EVER for this dish!  Nerf Herder's "Nose Ring Girl".  This is an awesome live version!  "...and rice cakes! Rice Cakes! Rice Cakes! Rice Cakes!"  Admit it... Nerf Herder and MXC are a beautiful union.  Just like baba ghanoush and hummus.  -jen

So awesome!
Time:  1 hr roasting/10 minutes prep
Level:  E-Z 

Roasted Veggies
  • 1 large eggplant
  • 1 large zucchini
  • 1/2 of a large onion
  • 1 head of garlic
  • olive oil
  • salt and pepper
Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil (this helps clean up!)  Cut eggplant and zucchini in half lengthwise.  Score the flesh of each in a diamond pattern, cutting all the way through the flesh, but not through the skin.  Drizzle olive oil over each, salt and pepper.  Place both vegetables scored-side down on baking sheet.  Chop onion into large chunks, drizzle with olive oil, salt and pepper and place on baking sheet.  Cut the top off of the head of garlic to expose some of the heads.  Drizzle with olive oil, salt and pepper and place on baking sheet.  Roast all of the veggies at 400 degrees F for 1 hour.  Set aside to cooled enough to handle.

  • roasted veggies listed above
  • 1 can (15.5oz) garbanzo beans
  • 1/4 cup tahini
  • juice of 1 large lemon
  • 1 teaspoon white wine vinegar
  • 1/4-1/2 cup chopped cilantro (depending on taste)
  • 1/4 teaspoon minced garlic (or 1 fresh clove)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon Accent or MSG (optional)
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon (or a few cranks) of black pepper
  • 1/4-1/2 cup olive oil
In a food processor, combine the scooped out flesh of the eggplant (discard the skin), the zucchini, and the onions.  Squeeze out the roasted flesh of the garlic head (discard the paper/skin) and add to processor.  Then add the garbanzo beans, tahini, lemon juice, vinegar, cilantro, minced garlic, cumin, coriander, salt, Accent, red pepper flakes, and black pepper.  Process at high speed, slowly drizzling in the olive oil.  1/4 cup makes a thick dip, but you may want to add as much as 1/2 cup olive oil to your dip to thin it out more.  Blend at high speed until garbanzo beans are completely broken up and dip is smooth and creamy.

Serve as a dip with toasted pita chips, tortilla chips, crackers, or fresh vegetables like carrots, bell peppers and cucumbers.  Or use as a condiment for lettuce and tortilla wraps, burgers, or sandwiches! 

Olive oil drizzled in the center

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