Hey all, sorry for not posting for several months. Boy do I have a backlog of stuff I've made. I'll start with the most recent since I remember it. I'm certain I'll forget a few things, but prepare for a barrage of posts!
As of lately I've had more hummus cravings that I ever remember. And I've figured out what it is that I've been craving about hummus: the tahini. Tahini is basically sesame seed butter and I am a pretty big fan of sesame seeds to begin with. But hummus is old news (I've been making it almost weekly and I am sorry for not posting, it never turns out exactly how I want it to). The other similar dip that I know with large quantities of tahini: baba ganoush. Instead of pureeing chickpeas, one roasts and purees eggplant. It sounds scary, but honestly, you probably can't tell that it's eggplant. Even before I liked eggplant, I liked baba ganoush because it basically tastes like tahini and garlic, just like hummus (or at least my hummus). Plus, I busted out the liquid smoke flavor, since I don't have a smoker or even a gas burner. And this made my baba ganoush delicious. What's even better is that it purees much better than chickpeas in my magic bullet. I think i may not add enough olive oil to hummus, but baba ganoush needs a lot less. I served it with both carrots and, when I ran out of those, toasted pita.
2 Tbsp tahini
2 small cloves garlic
1 Tbsp lemon juice
1 tsp olive oil
dash of chili powder (to taste)
dash of liquid smoke (optional)
Broil eggplant until soft, turning every 10 minutes or so. This took about 30-40 minutes. Allow to cool, until you can handle it. You can speed this along by peeling the skin off. Once it's cool enough, scoop out the pulp and put it in a Magic Bullet (or food processor or blender) with all the other ingredients and blend until smooth. Serve with pita or veggies.