3 medium Italian eggplants (about 3 pounds)
1/4 cup tahini (sesame seed paste)
Juice of 1 lemon
4 garlic cloves, coarsely chopped
6 fresh flat-leaf parsley sprigs, coarsely chopped
2 tablespoons extra-virgin olive, plus more for serving
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/4 teaspoon ground cumin
Pita wedges, for serving
Prick the eggplants in a few places with a fork. Grill on hot oiled grill pan or outdoor grill, turning often. Or roast the eggplants on a baking sheet in a preheated 400 degrees F for 30 minutes, turning occasionally.
When eggplants are cooled, peel off the skins.
Put the eggplants in the food processor bowl.
Add the tahini, lemon juice, garlic, parsley, oil, salt, paprika, chili powder, and cumin.
Pulse until mixture is fairly smooth. But isn’t totally pureed.
Baba Ganoush will keep for up to 5 days covered in the refrigerator.
Place baba ganoush into a serving bowl and drizzle with oil.
Serve with pita wedges
Makes 3 cups
Recipe from the cookbook, Crossroads
Permission granted by Tal Ronnen, owner of Crossroads, the restaurant that is reinventing vegan cuisine
1 cup cooked edamame
1/4 cup tahini
2 tablespoons fresh lemon juice
1 garlic clove, peeled
2 tablespoons fresh herbs, chopped; optional
2 tablespoons olive oil, more if you like it creamier
salt to taste
In a food processor, combine edamame, tahini, lemon juice, garlic and herbs.
Process until smooth.
Add olive oil through feed tube and process until oil is fully incorporated.
Note: If you like your hummus more lemony, use 3 tablespoons of lemon juice.
Inspired by a recipe from Oh My Veggies
1 medium zucchini
Handful of baby arugula, baby spinach, or greens of your choice
zest of 1/2 lime
1/2 cup slivered almonds or cashews
1 avocado, peeled and diced
6-10 basil leaves
1/2 lime, juiced
2 scallions, diced
3 cloves garlic
2 tablespoons tahini
1/4 cup olive oil
Salt and pepper to taste
Prepare the zucchini noodles with either a spiralizer, a peeler for long, linguine-shaped noodles, or a mandoline with the julienne blade.
Cut the pasta strands to the desired length.
Combine zucchini noodles in a bowl with washed arugula, lime zest and almonds or cashews, set aside.
In a food processor chop garlic and scallions until fine.
Add avocado, basil, lime juice, tahini and oil.
Blend until smooth.
Season with salt and pepper – to taste.
In a large salad bowl, combine the pasta mixture with the pesto, toss together.
Serves 1 generously
Note: Can sauté zucchini noodles in a small frying pan with one teaspoon olive oil over medium heat for approximately two minutes before combining with the other ingredients.
15 oz can chickpeas (garbanzo beans), drained and liquid reserved
seasoned to taste – salt, black pepper, cayenne pepper, etc,
oil for spraying
1/4 cup liquid from chickpeas
3 – 5 tablespoons fresh lemon juice (depending on taste)
1/2 cup tahini
2 – 4 garlic cloves (depending on taste)
1/2 teaspoon salt
Drop or two of hot sauce (optional)
1 – 2 tablespoons olive oil
Parsley, chopped (optional)
Directions for roasting chickpeas.
Preheat oven to 350°.
Evenly spread the chickpeas and garlic cloves (skin on) on a parchment-lined baking sheet with sides.
Mist with oil, sprinkle on the seasonings and stir.
Mist, stir and spread evenly once more.
Roast for 5 minutes. Check for doneness. Do not roast for more than 8 minutes.
Remove skins from garlic cloves
Add chickpeas, lemon juice, tahini, and garlic in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Garnish with parsley, if desired.
Note: Roasting the chickpeas first intensifies the flavor and texture of the hummus considerably.
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