It is “Dip Time” of Year! Recipe

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2 votes | 2680 views

These dips are so simple to make and so good to eat!

Enjoy with Lots of Love,

Catherine

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Ingredients

Directions

  1. Baba Ghannouj :
  2. Pre-heat oven to 350 degrees:
  3. Place the eggplant, with the skin on, in a baking dish with a drizzle of olive oil over the eggplant. Bake about 45 minutes, or until the skin becomes soft and wrinkled.
  4. Allow the eggplant to cool and then gently peel the skin off. Place the eggplant in a food processor with the other ingredients and give some good chops until the consistency is reached that you like. It can be smooth or with a little texture.
  5. Hummus:
  6. Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or on a heated griddle. Roast or grill until the skin is soft and charred. Allow the peppers to cool and then gently peel the skin off.
  7. Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.

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Comments

  • Deena
    December 17, 2010
    When I make Babaganoush I leave out the chickpeas and add tahini. Also try ground cumin for a smoky flavor.

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