Babaganush

During my Yoga Teacher Training I was obsessed with The Hummus Kitchen that was 1 block away. We would all go at least 2-3 times a week! As any of my friends can attest I won’t stop talking about it. I really only eat 2 dishes there but I am sure all they serve is wonderful. I always order The Hummus Kitchen (hummus sampler) which is 4 different kinds of super creamy and delightful kinds of hummus. You can have this served with regular pita or their amazing whole wheat variety. I also LOVE their Super-Healthy Salad, an Amazing salad of quinoa, apricot, walnuts, butternut squash & mint tahini sauce. Pure Yummyliciousness! This is truly the best Hummus in NYC! I am always up for going if anyone is interested!!

Recently I decided to make my own Babaganush. I served this with whole wheat pitas and store bought hummus and it was deelish. I did think it was more work than I figured but it was a really large portion and very yummy. I would suggest only using 1 eggplant instead of 2. Babaganush is super tasty and way less fat than hummus alone.

P.S. We are having a 2lb Chia Seed Giveaway that ends on 4/2 – so don’t forget to enter HERE!!!

Babaganush
Serves a crowd!

2 large eggplants
2 cloves garlic, minced
1/3 cup tahini
Juice of one lemon
Salt and pepper to taste

  1. Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 45 minutes
  2. Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
  3. Cut the eggplant into inch size pieces. Place in a food processor. Add garlic, tahini, and lemon juice and pulse chop. Season with salt and pepper to taste.
  4. Chill until ready to serve. Enjoy!

Chicken with Peppers and Hummus

This dish was super easy and had bright fun colors! The hummus blended in with the chicken but Michael said it was a great addition. This is a great weeknight meal that can be thrown together so quickly! You could even just buy chicken tenders and throw this together with the veggies for a super fast dinner.

Chicken with Peppers and Hummus
adapted from Gourmet
4 servings

1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1 1/2 pounds skinless boneless chicken breasts, sliced in 1 1/2 inch tenders
1 red or orange bell pepper, cut lengthwise into 1/2-inch-wide strips1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus

  1. Preheat broiler. Line a large baking pan with foil.
  2. Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.
  3. Arrange in baking pan and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8-12 minutes.
  4. Divide hummus among plates and top with chicken and vegetables.

Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar

This was soooo good! I made the complete recipe for the crust and halved the rest as I knew there was never anyway we would eat all of this deliciousness. But I figured we could use the crusts for other recipes as they are very versatile. I love everything Pure Food and Wine and can’t wait to check out Sarma’s new cookbook, Living Raw Food! But this is recipe is from Raw Food Real World. All their recipes are pretty complicated but I am guessing that 99% of them are amazing! Due to the complexity level and the gourmet heaviness of some of the foods they are not everyday recipes for us. But when we make them we sure love them! I could see this dish being served at a fancy Middle Eastern restaurant or you can make them bit sized and serve them as hor o’dourves!!!! How fun!! So deeelish! I loved the use of Za’atar (a Middle Eastern spice blend of sumac, sesame seeds and the wild Syrian hyssop plant) in this recipe. I had bought some the last time I was in Israel and this was the first time I got to break it out and use it. Ahhhh… 🙂 The crusts were delicious and the hummus was the best raw hummus I have ever had! Such a great recipe! You could always break this recipe down and use just one component when you need it.

Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar

 pizza close-up

pizza crust on dehydrator sheet

The crust still on the dehyrdrator sheet

For the crusts:
5 cups walnuts, soaked 1 hour or more (I soaked them overnight – when soaking nuts, make sure to rinse well after)
5 cups cubed yellow squash or zucchini
3/4 cup golden flaxseed, finely ground (1 cup ground)
1/2 cup hemp seeds
1/4 to 1/2 cup filtered water
1 tablespoon sea salt

1. Pulse the walnuts in a food processor to chop into tiny pieces (like couscous), but not completely smooth. Transfer the nuts to a large bowl. Add the squash to the same food processor bowl and grind into tiny pieces, but again not completely smooth. Transfer the squash to the bowl with the walnuts. Add the flaxseed, hemp seeds, salt and about 1/4 cup of water, stirring to combine. Add more water until a sticky dough forms – like wet muffin batter. You may need more or less water.

2. Divide the batter between four 14-inch Teflex lined dehydrator trays. Using an offset spatula spread the dough to the edges of the trays. The dough can be a bit gummy and sticky, so it helps to dip the spatula in water as you spread the dough (the excess water will all evaporate in the dehydrator)

3. Dehydrate the flatbread at 115 degrees for 6-8 hours, pr overnight. When the tops are dry, flip over and peel away the Teflex liners. Dehydrate on screens for another 2-4 hours.

4. Once both sides are dry, slide the flatbread onto a large cutting board. With a large chef’s knife, cut into 3×5 rectangles (or whatever size and shape you want). Place them back in the dehydrator trays and dehydrate for another hour or more, as necessary for firm crusts.

hummus

For the hummus:
4 cups cashews, soaked for 2 hours or more (when I woke up I starting soaking them, so around 8 hours)
1/2 cup lemon juice
2 small cloves garlic
1/4 cup sesame tahini
1 teaspoon sea salt
Up to one cup filtered water

In a food processor, add the nuts, lemon juice, garlic, tahini, and salt and process, adding water 1/4 cup at a time until you get the smooth, fluffy consistency of hummus. You may need to add more water, or you may want to add olive oil for a richer hummus – just make sure it has enough stiffness so it will hold the topping on the pizza without running off the sides of the crust

olive tapenade

For Green Olive Tapenade: (You only need a half cup for recipe, so reduce if you want, or make the entire batch to have on hand.)
makes 3 1/2 cups

3 cups putted green olives
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 small handful of parsley (optional) (I used the parsley. I think it added a nice texture and color)
freshly ground pepper

1. Process the olives in a food processor. With the motor running, add the olive oil and lemon juice and process until smooth. Add the parsley (if using) and process to combine. Season with pepper to taste

2. Transfer to a covered container and refrigerate. Will keep up to 1-2 weeks.

For serving:
1 pint cherry, teardrop or grape tomatoes, halved
1/4 of a large bulb of fennel or 1/2 of a small bulb, shaved very thin on a mandolin
1/2 English cucumber, peeled, seeded and finely diced
1/2 cup Green olive Tapenade
1/2 cup Green olives, pitted and halved
2 tablespoons za’atar seasoning
fennel fronds for garnish

Spread each crust with hummus and top with tomatoes, fennel, cucumber, olive tapenade and olives. Sprinkle with za’atar and top with fennel fronds

pizzas

za'atar from Israel
My Za’atar from Israel

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