Recipes chosen: Chickpea Puree and Smoky Eggplant Puree
Smoky Eggplant Puree (right)
Ingredients:
- 1kg (2 large) eggplants
- 2 tbsp tahini or labneh or thick yoghurt (I used tahini)
- 2 cloves garlic, crushed
- juice of 2-3 lemons to taste
- salt & pepper
Method:
1. Prick eggplants all over with the tip of a sharp knife, then place on a tray in the oven for 30 mins to an hour, until very soft and shrivelled.
2. Cool, then remove skins and chop roughly before placing in food processor. Add all the other ingredients and pulse until smooth.
3. Serve in bowls drizzled with olive oil and garnish. Suggested garnishes are:
- olive oil
- paprika
- pomegranate seeds
- chopped fresh parsley or mint
The Verdict: I used olive oil and paprika and it came out beautifully. Scoop up with pita chips, turkish bread or crackers and enjoy! I love babaganoush, and this is an easy way to get a low-fat, tasty version.
Chickpea Puree (left)
Ingredients:
- 1 cup dried chickpeas, soaked overnight (I used two tins of chickpeas, rinsed)
- 4 cloves garlic (I found this a bit much. The hommus was very garlicky)
- Juice of 3 lemons
- 1/3 cup olive oil
- salt and pepper
- 3-4 tbsp tahini (optional) ( I included this)
1. Drain chickpeas and place in food processor. Add other ingredients and pulse until smooth (watch for garlic chunks!)
2. Serve in bowl with garnish, either:
- olive oil
- paprika
- a few olives
The verdict: Yum! (but garlicky!!) Easy dip for entertaining, and we usually have a tin or two of chickpeas in the cupboard.
An update! How exciting!!!