Seasonal Crudites With Hummus And Baba Ganoush Recipes

BABA GANOUSH RECIPE

Steps:

• First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
• Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
• Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
• Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
• Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
• To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!

BABA GANOUSH & CRUDITéS

Steps:

• Cover the hob in tin foil for ease of cleaning then put each aubergine on a single gas hob and cook, turning occasionally with tongs until the aubergines are completely charred and collapsed, this will take 10-15 mins. Alternatively, heat the grill to its highest setting, lay the aubergines on a baking tray and cook, turning occasionally, for 30 mins to achieve the same effect. While the aubergine is cooking, prep the vegetables if using.
• Allow the aubergines to cool slightly then scoop out the soft flesh into a colander. Leave to drain for 30 mins to remove any excess water then blitz the aubergine along with the other baba ganoush ingredients and some seasoning in a food processor to however smooth or chunky you like.
• Spoon the dip into a bowl and serve in the centre of the vegetable crudités.

SEASONAL CRUDITES WITH HUMMUS AND BABA GANOUSH

Steps:

• Preheat oven to 400 degrees F. Cut eggplant in half lengthwise and lightly score the surface. Sprinkle generously with salt and olive oil. Roast, cut side down, on cookie sheets for 40 minutes or until eggplants are very soft. Remove from oven and let cool.
• In food processor, puree chickpeas, lemon juice, garlic, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while continuing with eggplant.
• Scoop flesh from skin of eggplant and puree in food processor with garlic, lemon juice, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while preparing crudites.
• Select a pot large enough to hold all the asparagus. Fill it with water and put on to boil. Salt the water generously. Trim the bottom inch or two from the asparagus. Cut the florets from the broccoli. Cut the base from the bok choy and separate the stems, rinsing off any dirt. Cut off the tops of the bell peppers and remove the cores and seeds. Cut peppers into strips. Cut celery into smaller pieces to match the size of the peppers. Cut yellow squash into spears to match the peppers and celery. Once water is boiling, immerse asparagus for about 3 minutes or until tender to taste. Remove and immediately rinse under cold water to stop them from cooking. Repeat with broccoli florets. Keeping vegetables separate, arrange on platters and serve with hummus and baba ganoush.

SEASONAL CRUDITES WITH HUMMUS AND BABA GANOUSH

Steps:

• Preheat oven to 400 degrees F. Cut eggplant in half lengthwise and lightly score the surface. Sprinkle generously with salt and olive oil. Roast, cut side down, on cookie sheets for 40 minutes or until eggplants are very soft. Remove from oven and let cool.
• In food processor, puree chickpeas, lemon juice, garlic, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while continuing with eggplant.
• Scoop flesh from skin of eggplant and puree in food processor with garlic, lemon juice, tahini and parsley. While machine is on, slowly pour in the olive oil. Add more oil or some vegetable stock to desired consistency. Season to taste with salt and pepper. Chill, covered, while preparing crudites.
• Select a pot large enough to hold all the asparagus. Fill it with water and put on to boil. Salt the water generously. Trim the bottom inch or two from the asparagus. Cut the florets from the broccoli. Cut the base from the bok choy and separate the stems, rinsing off any dirt. Cut off the tops of the bell peppers and remove the cores and seeds. Cut peppers into strips. Cut celery into smaller pieces to match the size of the peppers. Cut yellow squash into spears to match the peppers and celery. Once water is boiling, immerse asparagus for about 3 minutes or until tender to taste. Remove and immediately rinse under cold water to stop them from cooking. Repeat with broccoli florets. Keeping vegetables separate, arrange on platters and serve with hummus and baba ganoush.