Hummus + Baba Ghanouj

Hummus on the right Baba Ghanouj on the left.

Baba Ghanouj
Ingredients
1 mid-size eggplant
1/3 cup of the best tahini you can find
1/2 lemon, squeezed
1-2tbs finely chopped parsley
salt, pepper
reparation

1. Roast the eggplant over a kitchen cooker. Be thorough. If you never done this before, use our Quick Guide.

Roast eggplant over a kitchen cooker.

2. Put aside for 15-20 minutes. Let the eggplant chill up a little, over a plate or a strainer. The eggplant liquids should be fully drained before it is ready to use.

Put aside for 15-20 minutes.

3. Strip and clean the eggplant. Peel off the shell and and put over a cutting board.

Strip and clean the eggplant.

4. Chop the eggplant. Do NOT use a food processor. Chop the eggplant by hand, using a good knife. Use large, swift, hammer-like moves. With this traditional technique,the eggplants’ texture will be preserved.

Chop the eggplant.

5. Add all other ingredients. Yeah, you’re right, I took this shot only because it looks beautiful.

Add all other ingredients.

6. Mix Gently, taste. Is something missing? More lemon juice? A little salt maybe? You should take your time. Also, after some time the flavors will change a bit, so if you don’t eat it right away you should taste it again.

Mix, taste and fix.

Hummus

Ingredients
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley

How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.