All posts tagged: Lebanese cuisine

Quick Hummus for Easy Entertaining…

Featured in Tastespotting.com on 26th Sep 12 While the quickest Hummus would be a store bought variety, it’s not essentially the tastiest. At the other end of the spectrum is the completely home made Hummus which is super yuumy but so time consuming (with the overnight soaking of the chickpea and then boiling blah blah blah), that it takes the joy out of entertaining. Ok, I’m exaggerating, but I’ve never been a fan of being a slave to the kitchen. Give me quick, easy and tasty any day! So I’ve found a happy median with this recipe. I use canned chickpea and tahini paste and blend the rest of the ingredients in! It’s super simple and tastes 100% better than the store bought one. And I also have the satisfaction that I churned it out myself. (At least MOST of it)! J Quick and Easy Hummus Prep time: 15 mins Makes: 2 cups What you need: 1 can/ 450g Chickpeas in liquid (drained weight 200g) 1/3 cup Water/ Liquid (from the can) 2 Tbsp Tahini …

Babaganoush

So what exactly is Babaganoush? (Ba-ba-ga-nuj). Sounds exotic I know – Like a word that twirls around in your mouth and takes you to some strange colorful dream in the Arabian nights. Well, Babaganoush is a Lebanese dip, a cousin of my favorite dip – Hummus. The hero of this recipe is the lovely aubergine/eggplant. The eggplant is broiled/roasted over an open flame before peeling and mashing, so that the pulp has a nice smokey taste which is characteristic of this dip. The process is very similar to cooking our Baingan ka Barta in India. We mix it with tomatoes, garlic and onion paste and eat it with rotis or naan. The Lebanese mix it with Tahini and lemon juice and eat it with pita. It’s a small world! But the end result either way – is a glorious, smokey, silky pate that has everyone begging for more.   Babaganoush Prep time: 15 mins Resting time: 10 mins Makes: 8 servings What you need: 1 big Eggplant ¼ cup Tahini (roasted white sesame paste) ¾ tsp …