Hummus – Baba Ganouj

1 bell eggplant
1 can garbanzo beans (chickpeas)
a big clove of garlic
tahini
olive oil
Greek yogurt
lemon juice
cumin, salt, cayenne pepper

I had a nice bell eggplant that I didn’t want to go to waste so I decided to make a dip. I pierced the eggplant all over with a fork and roasted it in a 400° oven for about 35 to 45 minutes or until it was nice and soft. When this was cool, I cut it open and scooped out the insides.
I put them into my food processor.
I added a drained and rinsed can of garbanzo beans and 2 T of tahini, a T of plain Greek yogurt, 1 T of olive oil, and a cut up clove of garlic. I whirled this around a bit and then added about a teaspoon of lemon juice, a half t of cumin, some salt, and a pinch of cayenne. I mixed this in and then tasted it. I added more oil, and seasonings, to taste, and processed until smooth.
I liked the way the yogurt gave it a creamier taste, though I didn’t process it super smooth, left it a bit of texture.
Really YUMMY!

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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