Dips and Spreads

Enjoy these yummy foods on your next picnic or trip.

Baba Ganoush

• 3 tbsp lemon juice
• 1 tsp salt
• 2 cloves garlic, crushed and chopped finely
• 3 tbsp tahini
• ¼ cup parsley
• ½ cup pine nuts
• 2 tbsp olive oil
• 1 large eggplant

Roast eggplant for 45 minutes at 400 degrees.  When cool, scoop out inside of eggplant into a bowl.  Mash with remaining ingredients.  Let sit for at least 30 minutes to allow flavours to blend.    Refrigerate if keeping for more than a couple of hours.  Enjoy with vegetables, crackers, or pita bread.

Hummus

• 1 cup dried chickpeas
• 4 tbsp lemon juice
• 1 ½ tbsp tahini
• 2 cloves garlic, crushed and chopped finely
• ½ tsp salt
• 2 tbsp olive oil

Soak chickpeas 8 – 10 hours in 3 cups of water.  Remove any floating skins and drain.  Add 3 cups of fresh water.  Bring to a boil, then simmer for 60 – 90 minutes, until beans are tender.

Blend cooked chickpeas with the remaining ingredients until smooth.  Add enough water to gain the consistency you like.

Cover and refrigerate 30 minutes to allow flavours to blend.

Bookmark us by clicking below