Baba Ghanoush (Roasted Eggplant and Garlic Puree)
Servings: 4

1 eggplant, about 1 1/2 pounds, halved lengthwise
4 garlic cloves, crushed
2 tablespoons olive oil
salt and freshly ground pepper to taste
zest of 1 lemon
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 tablespoons cilantro, chopped
1 loaf whole wheat pita bread, cut into triangles
Garnish: cilantro leaves

Heat the oven to 350 degrees F.

Sprinkle the flesh side of the eggplant with the 2 tablespoons of olive oil, salt, pepper and crushed garlic paste. Place on a baking sheet cut side down.

Roast in the oven until softened, about 40 to 45 minutes.

Remove the eggplant from the oven and cool slightly. Scrape out the flesh with a spoon and transfer the flesh to a sieve. Place the sieve over a bowl to drain the excess water from the flesh, discard the skin and liquid.

Transfer the eggplant to a food processor. Add the zest, lemon juice, oil, chopped cilantro, salt and pepper to taste. Pulse a few times to make a coarse puree.

Increase the oven to 400F.

Place the pita triangles on two baking sheets and toast until they are crisp and slightly golden, about 7 minutes.

Transfer the eggplant dip to a serving bowl and garnish with the cilantro leaves. Serve with the pita toasts.

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Hummus
Source: Outdoor Entertaining
Makes 3 cups

1 3/4 cups garbanzo beans (chickpeas) already cooked or use canned chickpeas (do not discard the boiling liquid or liquid from the can)
3 garlic cloves, peeled
1 1/4 cups tahini paste
1 teaspoon dried cumin
1 teaspoon chili powder (or to taste) Note from Gladys: I always use Paprika instead of the chili powder
1/3 cup lemon juice
2 tablespoons olive oil

Pita bread, cut into wedges

Drain garbanzo beans, reserving 1/4 cup liquid.

Process until smooth. Add garlic, tahini, spices and salt, lemon juice and olive oil. Reprocess and adjust seasoning.

Serve drizzled with additional olive oil and Paprika for color. Serve with Pita bread cut in triangles.