Archive for dips

Baba ghanoush

There is no end to my love for baba ghanoush: good for you, easy to make, and hard to resist. I almost think it shouldn’t qualify as lenten…but it does.

This recipe is from Desert Candy.


Baba Ghanoush

2 large eggplants (about 2 lbs), pricked all over with a fork
2 garlic cloves
3/4 teaspoon sea salt 
1/4 cup fresh squeezed lemon juice
1/4 cup tahini

Preheat oven to 450 F and roast the eggplants for 40-45 minutes, until the skins are black and the flesh is soft and collapsed. 

Meanwhile, smash the garlic with the salt in a mortar and pestle until paste-like. (In lieu of a mortar and pestle–although I keep telling myself I need to get one!–I have used a small food processor for this step.) In a large bowl, whisk together the lemon juice and tahini until thick and lighter in color. Add the garlic paste.

When the roast eggplants are cool enough to handle, split them in half and scoop out the soft flesh. Puree the eggplant flesh in a food processor until smooth.

Add the eggplant puree to the garlic/tahini mixture. Taste for seasoning. Allow to rest until cool.

To serve, spread in a platter and drizzle with olive oil and any of your desired toppings. 

Advertisements

Leave a Comment

Mock Guac

Everyone loves guacamole, but not everyone can afford to make heaps of it. This is a pretty decent substitute that’s much more affordable. Here’s what you’ll need:

1 can chickpeas, drained
1 handful baby spinach
1 clove garlic, minced
1 small tomato
Salt to taste

Dump all the ingredients, except tomatoes, into a food processor and puree until smooth. Add the tomatoes at the end and pulse until roughly diced (or dice them beforehand and just fold them in at the end).

Comments (3)

Lentil Stew with Red Wine Vinegar

Okay, this is pretty good. I adapted it from a recipe my sister-in-law gave me.

Lentil Soup with Red Wine Vinegar

8 oz. dried lentils
5 c. water
2 c. spaghetti sauce
2 bay leaves
Dried oregano (if desired)
Red wine vinegar (to taste)

Just dump it all in a pot, except the vinegar. Simmer about 90 minutes, or until the lentils are done. You may need to add a little more liquid. Add the vinegar at the end, to taste. (I like a fair amount. The vinegar makes this soup.)

We ate it with crumbled tortilla chips. You could reduce the liquid and make it a nice little dip. Dip or soup, I think it would be great with some cheese on non-fast days.

Comments (1)