Guacamole

I love a good guacamole and this recipe is one I typically follow.  You could easily adjust it to your own tastes.  If you want spicy guacamole, use jalapeno peppers.  I am a wimp and don't eat anything too spicy so I used some mini (not spicy) peppers I already had.  If you don't have any peppers, add in some Tabasco sauce, my favorite is the Green Jalapeno Pepper Sauce.  It is not too spicy but it is not mild either, it is just right.  Make this guacamole for your next football watching party!  Hail to the Redskins (HTTR)! Yup, that's my team!

Guacamole

Printable Recipe

Ingredients

5 ripe avocados, halved, seeded and peeled

2 roma tomatos, diced

½ cup diced red onions

2 peppers, seeded and diced (I used mini peppers but use jalapeños for spice).

½ teaspoon cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon lemon or lime juice

Directions

In a bowl, add in avocados and lemon or lime juice to coat avocadoes.

Mash avocados with a fork. 

Stir in tomatoes, onions and peppers.

Stir in cumin, salt and pepper.

Cover with plastic wrap, be sure to place the plastic wrap directly on top of the guacamole to prevent it from browning.

Store in fridge until ready to serve. 

Serve with tortilla chips.

Baba Ghanoush

You might ask what is baba ghanoush? It is a Mediterranean eggplant dip that is usually served as an appetizer and served with pita chips or flat breads.  I love eggplant and I bought one at the farmers last week originally to make eggplant parmesan, but I can always make that another time.  What is great about baba ghanoush is the roasted eggplant, and be sure to prick the eggplant or it might explode while baking!  I roasted my eggplant in the toaster oven also.  This is a basic baba ghanoush recipe and didn't take long to make at all.  I served it with the best flatbread by Aladdin Bakers that I discovered while in Brooklyn last weekend.  I think its only available in NY since its made in Brooklyn so I may have to ask my cousin to bring me back some when she comes home.  My cousin was nice enough to give me her flatbread to take home this weekend, thanks Cathy!

Baba Ghanoush

Printable Recipe

Ingredients

1 large eggplant

2 tablespoons tahini

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons olive oil

¼ teaspoon salt 

Directions

Preheat oven to 450 degrees.

Prick eggplant with a fork and place on a foil lined sheet pan.  Bake for 20 to 30 minutes.  The eggplant will turn black and shrivel. You can slice the eggplant in half and allow to bake after it has turned black. The inside of the eggplant will be soft and tender.  

Allow eggplant to cool.  Scrape out eggplant off the skin.  

Mash eggplant with a fork.  (You could also use a food processor for this part.)

Add in tahini, garlic, lemon juice, olive oil and salt.  Mix well.

Serve at room temperature with pita chips, flatbread, chips, etc. 

The baba ghanoush can also be served cold.

Homemade Hummus

Homemade is always better and I finally tried to make my own hummus.  Hummus is a middle eastern dip or spread that is often served with bread or vegetables.  I love hummus with pita bread or pita chips.  It is also great as a spread with a falafel sandwich.  My favorite vegetables to dip hummus with are sliced bell peppers and/or cucumbers.  I have been wanting to make hummus for so long that I bought tahini over a month ago just so I could make some.  It was a success!  What I love about this hummus recipe is that there is a nice light lemon and garlic flavor, feel free to add more or less to your taste.  You just throw all the ingredients in the food processor and its done in a minute or two.  I tried the hummus with Terra vegetable chips today and it was awesome.  If you haven't tried these vegetable chips, you should, they are surprisingly delicious.  I hope you try to make your own homemade hummus soon, its so easy and likely more healthy than store bought.  Enjoy!

Homemade Hummus

Printable Recipe

Ingredients

15-ounce can garbanzo beans (chickpeas), drained

¼ cup tahini (sesame paste)

2 garlic cloves

¼ cup water

3 tablespoons freshly squeezed lemon juice (1 lemon)

3 tablespoons olive oil

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

 

Optional

paprika

olive oil

Directions

In a food processor, place beans and garlic and pulse until chopped.  Add in remaining ingredients and pulse until smooth.  Scrape down sides as needed.

 

If desired, drizzle additional olive oil over the hummus and sprinkle with paprika.

 

Serve chilled or at room temperature.  Store covered in refrigerator.