Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.