Workin' on the Weekend

Since we barely did any work Friday, Pegs & I were feeling very determined to get to business today! After a living room yoga set, Pegs continued to polish her introductory passages, while I organized the recipes (Pegs has a TON of yummy ones, but unfortunately they all cannot make the cut).

After a couple hours of work, we decided to enjoy another beautiful day in Steamboat and biked to Kathy’s to pick lettuce from her garden. On our way back home we stopped by City Market to grab ingredients we needed to make Baba Ganoush and hummus.

Julia Child once said in My Life in France, “…no one is born a great cook, one learns by doing.” Being able to work with what you got (even though it might not have been what was intended) is a practice I am still learning in the kitchen!

Pegs & I worked diligently in the kitchen on separate goodies: she worked on her Hippie cookies and I intended to make Baba Ganoush. Yet what began as Baba Ganoush transformed into eggplant hummus (not too far off).

It all started when I added too much parsley and garlic. Both would have added lovely flavor to the Baba Ganoush in moderation, but with my big-flavor-loving taste buds I used just a tad too much… So, insert the garbanzo beans!

Even with my change of course, making hummus (as well as Baba Ganoush) is very easy:

• Begin by halving the eggplant and broil until the skin is charred black (as you can see below). I broiled it on high for roughly 15-20 minutes. Let it set/cool down to make it easier to scoop out.

• Next, place all the dry ingredients into the processor: 2 cloves garlic and a handful of parsley (This is where I added too much for the Baba Ganoush, but just the right amount for hummus)

• Then add all the “wet” ingredients: 1 TBLS tahini, 1 juiced lemon, and the innards of the eggplant

  

• After blending together, I added a pinch of chopped chives, 2 TBLS of olive oil, salt & pepper, and almost a full can of garbanzo beans to the chopper to create my eggplant hummus.

Eat with chips, cut up veggies, or even put it on a sandwich to add some flavor! Bon Appétit :)