Now Playing in Suzville: Baba Ganoush Hummus

I feel like raising my voice to the heavens... in a good way! I had Baba Ganoush in mind while gleaning eggplant from my friend's garden, and it was a hit.

A Can You Buy Eggplant At The Store And Make This Again Mom hit!

Whoa there, did I hear that right?

So here's how it went down: Some time last week, whilst the young kiddos were watching their favorite after-homeschool TV show, Little House on the Prairie, I roasted me some eggplant. Some were white and bulbous and some were Chinese eggplant, or long purple numbers. I had two cookie sheets full because I needed to get them done and put away.

When they were soft (the skinny ones were done quicker), I left them out to cool (this is only a quick meal if you do the roasting part a day ahead), then scraped the skin off, or scraped the flesh out, whichever worked. It was easier to peel the big white ones and scrape the flesh out of the skinny ones. Next time I am definitely peeling before roasting, I'm not 100% positive, but I think that will work much better. I cut them as I went along and tossed them into a bowl, which I then covered and left in the fridge.

Till Sunday.

I actually wanted to do this prior to Sunday, but things work out how they work out. I had picked up some whole wheat pita bread and cut it up for chips, another two cookie sheets full, and checked the internet again for the perfect recipe.

For Baba Ganoush. Now, I had also picked up a can of garbanzo beans to make some hummus along with the eggplant dip (for protein, so we could have it for lunch). Then I found this recipe on About.com. This would be the same recipe that I passed over in the search results because it had the word vegan in the title. Turns out, it is a combination of Baba Ganoush and Hummus. Well hmm, let's try that instead!

It was perfect! Garlicky, lemony, creamy. Easy with my pre-roasted eggplant (I used half) and my hand blender. I didn't bother chopping the peeled garlic or parsley, just threw it in and viola!

The recipe called for olive oil, but I used coconut oil (unflavored because that's what I had, though I think the mild flavor of virgin coconut oil will go very well), and I think being generous with the oil really made the texture wonderful.

When all was done I yelled, "Okay kids, here's lunch, and you have to load up on the dip because we don't have that many pita chips!"

You should have seen them hover and devour. It was a wonderful, super-cheap lunch (which would be even cheaper with home cooked garbanzos and pitas).

The funniest thing is that the biggest fan is Dapper Dude, who has been known to turn up his nose at Ranch dip!

I must admit that I did get one complaint - from Dapper Dude. When asking for seconds, he asked for some dip with "no big pieces of parsley" in it. I apparently need to be more careful about removing stems.

Baba Ganoush Hummus:

• 1 cookie sheet full of small eggplants, or 1 large eggplant
• 1 can chickpeas, drained (garbanzo beans)
• 3 cloves garlic
• 1/4 cup lemon juice
• 3 tbsp tahini
• dash sea salt
• 1/4 to 1/3 cup coconut oil
  
• 2 tbsp fresh chopped parsley (optional)

Preparation:

If using smaller eggplant, prick with fork and roast as is. For large eggplant, slice in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.

Enjoy with veggies, pita, or as a sandwich spread.

Yum!