Chickpea Hummus | tips for making hummus extra creamy
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⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.
You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.
⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Baba Ganoush Recipe (بابا غنوج)
ingredients:
eggplant
Tahini
Salt
pepper
paprika
lemon
cumin
5 Tips for making the BEST Baba Ganoush! #shorts #babaganoush #eggplantdip #eggplant #easyappetizer
Here is how to make the best baba ganoush! A smoky, rich, and extra creamy eggplant dip, packed with flavor from tahini, garlic, and lemon juice!
FULL RECIPE ????
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INGREDIENTS:
???? Extra virgin olive oil
???? Italian eggplants or small globe eggplants
???? ¼ cup tahini paste I used Soom tahini
???? 1 lemon, juice of
???? 1 garlic clove, minced
???? 1 tablespoon plain Greek yogurt, optional
???? Kosher salt and black pepper
???? 1 teaspoon sumac
???? ¾ teaspoon Aleppo pepper or red pepper flakes, optional
???? Toasted pine nuts for garnish, optional
Baba Ganoush Recipe
Baba Ganoush is a delicious and simple mediterranean roasted eggplant dip blended with tahini, garlic, lemon juice, a bit of sea salt and a generous amount of good olive oil. Prepared in no time at all, and simply garnished with fresh parsley and mint, this flavorful dip is perfect when scooped up with an abundance of pita bread, sliced fresh vegetables or as a spread in a sandwich. Definitely a perfect appetizer, snack or spread for any occasion.
Direct link to the Baba Ganoush Recipe
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How to Make Baba Ghanoush | Episode 1224
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Michael Symon's Baba Ganoush | Symon Dinner's Cooking Out | Food Network
Michael grills eggplant to add a warm, smoky taste to this bright and garlicky dip!
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Baba Ganoush
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
2 whole globe eggplants
1/2 large head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving
Directions
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.
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Michael Symon's Baba Ganoush | Symon Dinner's Cooking Out | Food Network