Sunday, April 21, 2013

Zucchini Hummus and Baba Ganouj

A few weekends ago it was SO beautiful outside that we tried out the rotisserie on the grill and made our own rotisserie chickens!  And by "we," I mean Rem.  I was just the assistant who did things like run to the store to get butcher twine.  (On a side note: The Kroger on East Broad St. in Columbus has wonderful employees.  I went there looking for twine and asked a manager if they sold it.  He said he was sorry, but no they did not.  He asked me to wait for just a minute, went into the back of the store, and came back with about 4 feet of butcher's twine from the meat department.  He just gave it to me for free!  I was so grateful that I did not have to run around to other stores looking for it, and that this kind man just gave me what I needed!)  Anyway... the chicken was more tender than a store bought rotisserie chicken and more flavorful too. Plus it didn't have any extra sugar or artificial flavorings.  It was quite the process figuring out how to use the rotisserie for the first time, but boy was it worth it.  

To go along with the chicken we made a big salad and some Mediterranean style dips.  Both were equally delicious and paired perfectly with the chicken and salad for a light meal on a day that felt like summer!  Is it summer yet?  I can't wait!

Zucchini Hummus

Originally from Amazing Paleo

4 large zucchini
3/4 c tahini
2 T olive oil
8 T lemon juice (or about 4 fresh lemons, juiced)
4 garlic cloves
1 T cumin
1 tsp coarse salt
1/4 tsp paprika

Place all ingredients in food processor and blend until smooth.  I added the zucchini in about 3 batches because it wouldn't all fit in the food processor at first.  Refrigerate.  

Baba Ganouj

2 eggplants
1 T extra virgin olive oil
2 T tahini
2 more T extra virgin olive oil
1 garlic clove
1/2 tsp cumin
2 T lemon juice
1/2 tsp salt
a few shakes of cayenne pepper

Cut eggplants in half and brush cut side with 1 T olive oil.  Place cut side down on foil lined baking sheets and roast at 375 degrees for 35 minutes or until eggplants are very tender.  Let eggplants cool for about 10 minutes, then scoop out the flesh into food processor.  Add 2 T olive oil, tahini, garlic, cumin, lemon juice, salt, and cayenne pepper.  Process until smooth, then refrigerate.  

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