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Servings: 3

Time: 30-40 mins

Ingredients:

1. For Hummus: 1 Can of Chickpeas / Garbanzo (also known as Channa); For Baba Ganoush: 1 Egg plant

2. Cilantro / Parsley

3. 3 Lime

4. Paprika

5. Salt

6. Extra Virgin Olive oil (EVOO)

7. Cumin powder

8. Tahini

Directions:

To make Hummus:

  • If you have a can of Chickpeas, drain and wash the chickpeas; if you are using the dehydrated Channa- soak for up to 6hrs and cook under pressure until the chickpeas is soft.
  • Now you can either use a blender or a food processor (I will use the term blender, you can use either)
  • Add the Chickpeas in the blender add hot water as needed to make it a paste

To make Baba Ganoush:

  • Burn the eggplant over the fire until the skin is black (almost charred)
  • Preheat Oven to 375 degrees. Put the eggplant on a baking sheet and bake on top rack for up to 20 mins
  • Remove after 20 mins (check if the eggplant is soft almost mushy) keep aside until it cools down
  • Peel off the skin after its cool down
  • Add the Chickpeas in the blender add hot water as needed to make it a paste

2. Now add salt (to taste), 2 lime juice, 1/2 tsp paprika, 1 tsp cumin powder and 3 tbsp Tahini ( Tahini is made of sesame seeds, this can be found in any international store in the middle eastern food aisle)

3. Continue to blend until all the ingredients are mixed well.

4. Garnish with Olive oil, paprika, Cilantro / Parsley.

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