Authors: Kresha Faber
The DIY Pantry (50 page)
1
⁄
2
cup extra-virgin olive oil
3 tablespoons toasted sesame oil
3 tablespoons apple cider vinegar
1
⁄
4
cup raw soy sauce
1 tablespoon white or black sesame seeds, toasted
2 cloves garlic, finely minced
2 teaspoons finely minced fresh ginger
- Place all ingredients in a medium bowl and whisk to combine.
- Store in the refrigerator in an airtight container for up to 1 week.
Traditionally, baba ghanouj is served slightly chunky, but this recipe produces a much smoother spread. Process the eggplant to your preferred consistency,
HANDS-ON:
15 minutes
INACTIVE:
45 minutes
INACTIVE:
1 hour
DIFFICULTY LEVEL:
∗∗
YIELD:
Serves 6; Makes 3 cups
COST PER SERVING:
$ $
CALORIES:
112
FAT:
7 g
PROTEIN:
3 g
SODIUM:
206 mg
FIBER:
6 g
CARBOHYDRATES:
11 g
SUGAR:
3 g
2 pounds eggplant (any variety)
2 tablespoons extra-virgin olive oil, plus more as needed
2 tablespoons tahini
3 garlic cloves, coarsely chopped
1 teaspoon ground cumin
Juice of 1 lemon, divided
1
⁄
2
teaspoon sea salt (or more, to taste)
1 generous pinch smoked paprika (or more, to taste)
2 tablespoons water, plus more as needed
1 tablespoon chopped parsley
- Preheat the oven to 400°F. Poke the eggplants in several places with the tines of a fork or a paring knife; then cut them in half lengthwise and brush them lightly with olive oil. Place on a parchment paper–lined baking sheet, cut-side down, and roast until very tender, 25–40 minutes (depending on the variety and thickness of the eggplant). Remove from oven and set aside until they’re cool enough to handle.
- Scoop the eggplant flesh into the bowl of a food processor or a mortar and pestle. Add the olive oil, tahini, garlic, cumin, half of the lemon juice, salt, paprika, and 2 tablespoons water. Pulse until fully combined; then either remove to a bowl if you like a chunky texture or continue to process for a smooth paste. Add more olive oil or water as needed.
- Allow the baba ghanouj to cool to room temperature; then taste and adjust seasonings with the remaining lemon juice, salt, and paprika. To serve, drizzle olive oil on the top and sprinkle with parsley.
- Store in the refrigerator in an airtight container for up to 5 days.
Hummus is great for satisfying afternoon cravings. This plain, original version is absolutely delicious, but there are a few add-ins that are worth adding in as well—roasted garlic, kalamata olives, or roasted red peppers.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 6; Makes 3
1
⁄
2
cups
COST PER SERVING:
$ $
CALORIES:
121
FAT:
4 g
PROTEIN:
6 g
SODIUM:
402 mg
FIBER:
4.5 g
CARBOHYDRATES:
16 g
SUGAR:
2.5 g
2 cups cooked garbanzo beans
3 cloves garlic, coarsely chopped
2 tablespoons tahini
Juice of
1
⁄
2
a lemon
1 generous pinch sea salt
2 tablespoons water, plus more if needed
- Pulse beans and garlic in a food processor until roughly blended; then add in the remaining ingredients and process until smooth. Add more water as necessary to obtain your preferred consistency.
- Store in the refrigerator in an airtight container for up to 5 days.
