Recipe: Baba Ganhummous
May. 26th, 2015 08:27 pmMy latest riff on hummous, which is unsurprisingly amazing:
EGGPLANTS:
GARLIC:
BABA GANHUMMOUS
Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.
Ingredients
- 2 eggplants
- 2 cans chickpeas
- 2 wedges of preserved lemon
- One head of garlic
- Minced garlic from a jar
- Couple of lemons worth of juice
- Salt and pepper
- Loads of olive oil
Method
EGGPLANTS:
- Turn on big gas burner, sit eggplant on top until charred on that side, turn over and repeat on all sides of the eggplant
- Put on a baking pan and roast in 200 degree oven for 1 hour
- DO NOT PEEL!
GARLIC:
- Chop the bottom off your whole head of garlic. Put the whole thing in a little tin foil parcel with a generous amount of olive oil.
- Roast for 1 hour
- Allow to cool!
BABA GANHUMMOUS
- Chop tops off eggplant, squeeze roasted garlic out of skin, put in food processor with drained & rinsed chickpeas, roughly chopped preserved lemons (rinsed etc), lemon juice, salt and pepper and some olive oil
- Blitz until texture starts to look good. Add olive oil as you go to get the right consistency, could be heaps.
- Keep tasting as you go – add salt and pepper, minced garlic, olive oil and more preserved lemon to taste.
Makes a huge batch, enough to make all your coworkers try it as you eat it throughout the week, until they force you to write down this recipe.
