À la Sandy

When I’m not eating, discounted French cheeses and Cream sauces which might seem to everyone, like NEVER), I’m eating lots of fresh, raw veggies and fruit….REALLY I am!

Once a week, I make either hummus, baba ganoush or muhammara. I clean and cut up fresh broccoli, cauliflower, carrots, fennel, radishes, peppers – whatever I have in the fridge and Ioad them onto a platter, with whichever “dip” I made that week.  I leave the platter on the kitchen counter (pushed far enough back so Cody can’t jump up and snag them) and we nosh on them every time we pass by. We have our offices at home, so that’s OFTEN!

Having a great dip makes eating your veggies fun and what could be better for you than a dip made from…more veggies!

Hummus, Baba Ganoush and Muhammara

Hummus

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1 large Garlic clove, minced
1 16-ounce can Garbanzo beans, drained (reserve some of the liquid for pureeing and a few beans for garnishing)
2 tablespoon Tahini
3 tablespoons fresh lemon juice (more or less if you prefer)
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne Pepper
Kosher salt and pepper to taste

Olive oil, cayenne and reserved Garbanzo beans for garnish

In your food processor, add the garlic and mince it.  Add the Garbanzo beans, Tahini, lemon juice, Olive oil, salt, pepper and Cayenne.  Blend for about 3-4 minutes, adding the reserved liquid from the Garbanzo beans — until you get your desired consistency.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Garbanzo beans.

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Baba Ganoush

1 large clove garlic, minced
2 Eggplants (regular, not Japanese), roasted
3 tablespoons Tahini
3 tablespoons fresh lemon juice
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne pepper
a dash of smoked Paprika
Kosher salt and pepper, to taste

Preheat oven to 400 degrees

Prick the eggplants with a fork and place them directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-cue or under the broiler.

Place the charred eggplants on a baking sheet and place on the middle rack of your oven.  Roast them for approximately 25 minutes.  They should be very soft. Remove the baking sheet from oven and allow them to cool. The skin should peel away easily, remove it and discard.

Add the garlic clove to your food processor and mince.  Then add the peeled eggplants, with all the other ingredients and blend until smooth – about 3-4 minutes.  I like to chill the Baba Ganoush for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper.  I have a friend who lived in Israel, who always sprinkles hard-boiled egg on hers.

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Muhammara (Roasted Red Pepper Hummus)

1 large garlic clove, minced
2 Red Peppers, roasted
1/3 cup walnuts, lightly toasted
2/3 cup fresh bread crumbs (I use Progresso)
1 tablespoon fresh lemon juice, or to taste
1 teaspoon smoked paprika
2 teaspoons pomegranate molasses (available in Middle Eastern markets – substitute Balsamic vinegar, if you can’t find it)
1/8 teaspoon red chili flakes
1/2 teaspoon Cumin
1 teaspoon honey
Kosher salt and pepper, to taste

Place the peppers directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred “black,” evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-que or in the oven for approximately 30 minutes at 400 degrees.  Remove them from the flame and let them cool in a bowl.  The skin should peel away easily, remove it and discard.  Remove the insides and seeds and discard, as well.

Add the garlic clove to your food processor and mince. Add the peeled, roasted peppers and the rest of the ingredients and blend for approximately 3-4 minutes.  If it’s too thick, you can add a little more Olive Oil.  If it’s too thin, you can add some more bread crumbs.  I like to chill the Muhammara for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Pomegranate seeds, or chopped walnuts.

My friend, Connie, showed me how to make these homemade Pita Chips…you just take a couple slices of Pita bread, separate them, tear them into large pieces, brush with Olive oil and sprinkle a little Garlic Salt on top.  Then you bake them in the oven at 375 degrees for about 3-4 minutes and they’re crisp, warm and delicious