Tuesday, May 11, 2004



Let's see...last night I made a middle eastern feast as a demonstration...I don't know why, but the eggplant for the baba ghanouj took more than 1.5 hours to soften in a 400 degree oven...next time, I will start earlier, I guess. It turned out fantastic though. Really smooth and smokey. We also made Spinach, Mushroom Phyllo Pie, Tabbouli and Hummus. I subsituted yogurt for some of the tahini in the hummus recipe, and I think it came out great. Here it is:

1 teaspoon minced garlic
1 can chickpeas, drained
2 tablespoons plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon tahini
4 tablespoons fresh lemon juice
2 tablespoons water
Salt to taste

Add ingredients to blender; blend until coarse puree forms, occasionally scraping down sides.

Season hummus to taste with salt.

Transfer to small bowl.

Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita chips.

Comments: Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking