Hummus and Baba Ghanoush Dip
Baba Ghanoush – ( Don’t you just love saying that name!)
Ingredients:
1 eggplant
1 – 29oz. can of chick peas - drained
Juice of ½ lemon
4 cloves of garlic
½ cup of parsley
¼ cup of olive oil
Dash of Sea Salt
Dash of Black Pepper
Pre-heat oven to 350 degrees.
Place the eggplant, with the skin on, in a baking dish with a drizzle of olive oil over the eggplant. Bake about 45 minutes, or until the skin becomes soft and wrinkled.
Allow the eggplant to cool and then gently peel the skin off. Place the eggplant in a food processor with the other ingredients and give some good chops until the consistency is reached that you like. It can be smooth or with a little texture.
This is so simple and so good!
Enjoy with Lots of Love,
Catherine
Get a Kick out of Hummus Dip!
Ingredients:
1 – 29 oz. can of chick peas - drained
1 Roasted Red Bell Pepper
1 Roasted Jalapeño – with seeds
Juice of ¼ of a lemon
3 cloves of garlic
¼ cup of Olive Oil
Dash of Sea Salt
Dash of Black Pepper
Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or place on a heated griddle. Roast or grill until the skin is soft and charred. Allow the peppers to cool and then gently peel the skin off.
Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.
This dip is so simple and so good!
Enjoy with Love,
Catherine
Bo says
Two of my favorites.
Joanne says
I love dip ALL the time! These are two of my favorites!
redkathy says
Like the jalapeño kick in the hummus Catherine. I made my own tahini once, mighty gritty *sigh* liked it better without, as your is. Will be trying your heat suggestion too!
Janine says
Heavenly! Have to try this!!
Great blog; happy I found you!