Seasonal Crudites With Hummus And Baba Ganoush Recipes

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

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.

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.