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  • It is “Dip Time” of Year!

    2 votes
    It is “Dip Time” of Year!
    Prep: 20 min Cook: 45 min Servings: 1
    by Catherine Pappas
    920 recipes
    >
    These dips are so simple to make and so good to eat! Enjoy with Lots of Love, Catherine

    Ingredients

    • Baba Ghannouj:
    • 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
    • Hummus:
    • 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

    Directions

    1. Baba Ghannouj :
    2. Pre-heat oven to 350 degrees:
    3. 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.
    4. 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.
    5. Hummus:
    6. Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or 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.
    7. Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.

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    Comments

    • Deena
      Deena
      When I make Babaganoush I leave out the chickpeas and add tahini. Also try ground cumin for a smoky flavor.

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