Eggplants - roasted
Lemon juice
Tahini
Garlic
Salt
Olive oil
Parsley (optional)
Making quite same than hummus bi tahini: mix all together. I didn´t put how much each one needs as it depends what taste good for you.
Bread for dipping.
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Baba ghanoush
Message [Page 1 of 1]
1 Baba ghanoush Mon Jun 13, 2011 11:56 am
sister harb
All-Star Member
Eggplants - roasted
Lemon juice
Tahini
Garlic
Salt
Olive oil
Parsley (optional)
Making quite same than hummus bi tahini: mix all together. I didn´t put how much each one needs as it depends what taste good for you.
Bread for dipping.
2 Re: Baba ghanoush Mon Jun 13, 2011 12:03 pm
sister harb
All-Star Member
As everybody might not know how to make mentioned hummus bi-tahini:
Hummus bi Tahina
(Chickpea and Sesame Dip)
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping.
Hummus bi Tahina
(Chickpea and Sesame Dip)
125 g (4 oz) chickpeas, soaked for a few hours
juice of 2 lemons
3 Tbs. tahina
2 garlic cloves, crushed
salt
GARNISH
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely chopped
Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
Serve with warm pita bread for dipping.
Message [Page 1 of 1]
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