Suzy Eats

I love hummus, and I love pomegranate.  So I wanted to try a new dish….pomegranate hummus. It is a traditional hummus recipe with all the more flavor and healthy benefits. The pomegranate makes for a sweeter hummus taste 🙂 For all of the health benefits of hummus click here: http://suzyeats.com/all-about-hummus/. For the recipe see below 🙂

Ingredients

•  1 pomegranate
• 32 ounces of chickpeas (garbanzo beans)
• 3 cloves minced garlic
• 4 tablespoons of tahini paste
• 1 teaspoon salt
• 1/2 cup lemon juice
• 3/4 cup cold water
• sumac for garnish (optional)
• olive oil for garnish

Directions

1. Soak chickpeas in water over night.

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Have you ever watched the movie Wedding Crashers??? Numerous times throughout the movie John calls Jeremy “Baba Ghannoush” 🙂 …. There was no rhyme or reason for it, but he did it. Well what is this dish??  It is fresh, smoked, baked eggplant dip 🙂 Yummy!!  Baba ghannoush is a traditional breakfast dish in parts of the Middle East.  It is also used as a starter or appetizer or a side dish or salad. 

There are many variations of this dish. In Arabic it is known as baba ghanoush. In Turkish, it is called pathcan salatasi. There is an Israeli version that is made with mayonnaise and in the Bulgarian culture it is called kyopolou.  Indian culture has a similar dish that is called Baingan Bartha, and in Romania it is called salata de vinete. In Greek, it is called melitzanosalata. 

For a garnish, you can select what you like best. Some options are kalamata olives, cumin, chili powder, sumac, parsley, and/or pomegranate  concentrate. It is also usually topped with drizzled olive oil.

Ingredients:

• 1 large eggplant
• Cold Water, 3-5 cups
• 1/4 cup lemon juice
• 1/4 cup tahini (sesame seed paste)
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Garnish: your choice

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Below is a recipe for traditional hummus. If you have any tips or other recipes, feel free to comment. I would love to hear about it. Remember Hummus=Healthy!!

Traditional Middle Eastern Hummus

Healthy, Fresh Mediterranean Meal

Serves 4-6

16 ounces of chickpeas (garbanzo beans), soaked in water overnight

1 cup of lemon juice or juice of 2 fresh lemons

3 Tablespoons tahina paste (can be found in an ethnic food aisle)

2 garlic cloves, crushed

salt, to taste  

 

GARNISH 

1 Tablespoon extra virgin olive oil

1 teaspoon paprika

1/2  teaspoon parsley, finely chopped

1. Place the chickpeas into fresh water (~1 cup) for at least one hour and up to overnight (be sure to leave in the refrigerator). 

2. Place the chickpeas into a blender (or food processor). Add the lemon juice, tahina paste, garlic, salt and enough of the water liquid (that the chickpeas were in) to obtain a soft creamy consistency.

3. Place hummus onto a flat plate.

4. Garnish with olive oil, paprika and parsley.

5.  Serve with warm pita bread or pita chips for dipping.