It Is “dip Time” Of Year!

Photo: Lady Catherine Gourmet

Ingredients

Baba Ghannouj:

1 eggplant

29 oz. can of chick peas- drained

1/2 Juice of lemon

4 cloves of garlic

1/2 cup of parsley

1/4 cup of olive oil

Dash of Sea Salt

Dash of Black Pepper

Hummus:

29 oz. can of chick peas- drained

1 Roasted Red Bell Pepper

1 Roasted Jalapeño – with seeds

1/4 Juice of of a lemon

3 cloves of garlic

1/4 cup of Olive Oil

Dash of Sea Salt

Dash of Black Pepper

Preparation

Baba Ghannouj:

Pre-heat oven to 350 degrees:

Place the eggplant, with the skin on, in a baking dish with a drizzle of olive oil over the eggplant. Bake about 45 minutes, or until the skin becomes soft and wrinkled.

Allow the eggplant to cool and then gently peel the skin off. Place the eggplant in a food processor with the other ingredients and give some good chops until the consistency is reached that you like. It can be smooth or with a little texture.

Hummus:

Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or on a heated griddle. Roast or grill until the skin is soft and charred. Allow the peppers to cool and then gently peel the skin off.

Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.