New year, new diet. I was tasked with bringing an appetizer to a dinner party recently, and wanted something that wouldn't completely ruin my diet. Hummus, while a bit caloric, is rich in protein and fiber, and can be eaten with vegetables. I had made hummus before, so I knew that it was easy, and much better than the store-bought variety. To stay on the Middle Eastern vibe, I decided to try my hand at baba ganoush, a tasty eggplant dip. The recipe below is based on this recipe from David Lebovitz. I served both dips with celery, carrots, and whole wheat pita chips. A delicious and healthy snack for your Superbowl party!
Baba Ganoush and Hummus
Prep Time: 1 hour
Total Time: 3 hours
Yield: Serves 6 for appetizers
1 15-oz can chickpeas, rinsed and drained
0.5 c tahini
3 cloves garlic, minced
0.25 c olive oil
juice of 2 lemons
1 tbsp salt
3 baby eggplant
0.25 c tahini
juice of 1/2 lemon
1 tsp salt
2 garlic cloves, peeled, smashed, and roughly chopped
pinch chili powder
0.75 tbsp olive oil
1.5 tbsp flat-leaf parsley, chopped
(1) Place all hummus ingredients in a blender or food processor, blend until smooth, add water 1 tbsp at a time if it is too thick, adjust the seasonings if necessary. Voila! Hummus!
(2) Preheat the oven to 375 degrees
(3) Prick each eggplant several times with a fork
(4) Directly over a gas flame, char the eggplant for about 5 minutes, turning so that each side chars evenly
(5) Place eggplant in a baking dish and bake for about 30 minutes, until fork-tender.
(6) Let cool completely.
(7) Cut eggplant in half and scrape the pulp into a blender (cleaned after step 1).
(9) Adjust seasoning if necessary; let chill for 2-3 hours before serving.
(10) Serve hummus and baba ganoush with carrots, celery and toasted pita chips. A great Superbowl party snack, that won't ruin your diet.
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What was cooking this time last year?