Last week I delivered some meals for a friend of mine. One of the snacks I made for her was my sun-dried tomato hummus. As I was making it, she asked me where the eggplant was…
Huh?
I told her, “There isn’t eggplant in hummus.” Then realized and proceeded to tell her, “Oh you’re probably thinking of babaganoush.” Her inquisitive and confused look told me otherwise. My thoughts were confirmed when she said “Owen Wilson’s nickname for Vince Vaughn in Wedding Crashers?”
I was hysterical.
When I finally stopped laughing, I said, “Yes, yes it was. But it’s also the name of a Mediterranean dip that resembles hummus.”
After about an hour of quoting lines from the movie (Did you motor boat her you sick bastard? Lock it up, no you lock it up! Etc), I got back to the task at hand—hummus.
A week later, Wedding Crashers was on T. V. and I remembered our babaganoush talk. I had never actually made the dip before, but since I was up to my ears in eggplants a friend had gifted me last week, I thought why not try it now?
Prep Time: 5 minutes | Bake Time: 1 hr | Total Time: 1 hr 5 minutes
Yields: 1 ½ cups
Ingredients:
1 eggplant
3 tbsp tahini
1 tbsp lemon juice
3 cloves garlic, minced
¼ tsp salt, to taste
1. Preheat oven to 400°. Roast whole eggplant in oven X ~1 hr.
2. Cut eggplant in half lengthwise and scoop out the insides. Place in a food processor.
3. Add remainder of ingredients to food processor and pulse until smooth.
The Cook’s 2 Cents:
· The eggplant is done when you can easily pierce the skin with a fork and no resistance is felt.
Nutrition Facts:
Serving Size: 1/2 cup
Servings Per Recipe: 4
Calories: 130 Fat: 9g Sodium: 3mg Carbs: 10g Fiber: 5g Sugars: 4g Protein: 5g
