Hummus and Baba-ghannouj

The recipes below are submitted by Afifi Durr and Evette Hackman, PhD, RD. Dr. Hackman is an alumna of the UW's Epidemiology Department.

Hummus (garbanzo beans)

Ingredients:

these are to the baba ghannouj (eggplant dip) recipe below

1 cups dry, uncooked garbanzo beans (for quick version substitute 16 oz canned beans, drained and rinsed)
2-3 cloves garlic
Juice from 1-2 lemons
Salt and pepper to taste (try Middle Eastern pepper)
Extra virgin olive oil – begin with 1 tablespoon and add more as needed
2 tablespoon tahini (sesame paste)

Instructions:

Soak the garbanzo beans overnight. Drain and boil until soft about 1 ½ hours. (For a quick version, substitute 16 oz canned, drained, garbanzo beans.)
Puree the cooked garbanzo beans in blender or food processor.
Add garlic, lemon juice, salt, pepper, olive oil and tahini and blend until well-combined.
Garnish with fresh mint or parsley leaves and drizzle olive oil over the top.
Serve with pita bread and olives.

Babba ghanouj (eggplant dip)

Substitute 2 cups cooked and mashed eggplant for garbanzo beans. Start with 1-2 large eggplants, prick several times with a knife and broil unpeeled in the oven or grill until eggplant begins to collapse. After broiling, peel and mash the eggplant. Stir in the remaining ingredients.

Serve with pita bread and olives.

Nutrition Facts Table will be added soon.

Nutrition Facts calculated
by Evette M. Hackman, PhD, RD
ehackman@spu.edu