Eat Like an Egyptian

Mimi & Moohi 's food blog

Archive for Starter / Maze

Baba Ghanoush – Eggplant dip

Baba Ghanoush - Eggplant dip

Baba Ghanoush - Eggplant dip

1 Large eggplant
1 tablespoon lemon juice
1 small clove garlic , minced
2 tablespoons tahini
2 Tablespoons olive oil
2 teaspoons chopped fresh mint leaves

Bake eggplant in the over until very soft (~40min @400C) or in microwave on high power for 20min. Slit eggplants lengthwise and use spoon to scoop hot pulp from skin -discard skins. Transfer pulp to bowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. Sprinkle with mint and serve.


Hummus – the real thing

Home made Hummus

Home made Hummus


1 15 ounce can chickpeas, washed and drained
3 tablespoons juice from 1 to 2 lemons + same amount water
3 tablespoons tahini , 2 tablespoons olive oil stirred well
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 Teaspoon table salt
1/4 teaspoon ground cumin
Pinch Cayenne


Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. Drizzle with olive oil and serve.