It Is “dip Time” Of Year!
By: Lady Catherine ...
Published: Sunday, December 12, 2010 - 10:56am

Ingredients




Baba Ghannouj:
1 eggplant
29 oz. can of chick peas- drained
1/2 Juice of lemon
4 cloves of garlic
1/2 cup of parsley
1/4 cup of olive oil
Dash of Sea Salt
Dash of Black Pepper
Hummus:
29 oz. can of chick peas- drained
1 Roasted Red Bell Pepper
1 Roasted Jalapeño – with seeds
1/4 Juice of of a lemon
3 cloves of garlic
1/4 cup of Olive Oil
Dash of Sea Salt
Dash of Black Pepper

Preparation

1 Baba Ghannouj: 2 Pre-heat oven to 350 degrees: 3 Place the eggplant, with the skin on, in a baking dish with a drizzle of olive oil over the eggplant.  Bake about 45 minutes, or until the skin becomes soft and wrinkled. 4 Allow the eggplant to cool and then gently peel the skin off.  Place the eggplant in a food processor with the other ingredients and give some good chops until the consistency is reached that you like.  It can be smooth or with a little texture. 5 Hummus: 6 Place the red pepper and the Jalapeño in the oven to roast with a drizzle of olive oil or on a heated griddle.  Roast or grill until the skin is soft and charred.  Allow the peppers to cool and then gently peel the skin off. 7 Place the drained chick peas and all of the other ingredients in the food processor and give a few good chops.