On Sun, 04 May 2008 12:03:46 -0700, kalanamak >
wrote:

>Tahini Sauce: 1/3 C tahini, 1/4 C lemon juice, 2-3 crushed cloves
>garlic, 1/4 cold water (optional: salt, pepper). Blend well.
>
>Hummus: Mix above sauce with 20 oz can drained chickpeas, 4 T of water
>(optional: 1/4 + teas. dry-toasted cumin seeds crushed). Blend well.
>(Hint: blend in the water THEN the chickpeas)
>
>Baba Ganoush: 2 medium eggplants, pricked. Broil or grill over charcoal
>(best) until eggplant collapses and skin is blackened. Turn frequently.
>Remove by stem and cut into flower end, place upright in a bowl and let
>drain 30+ minutes. Pull off skin (little bits can stay) and scrap any
>slathers of meat left on skin as well. Blend with the tahini sauce above
> MINUS the cold water, extra garlic optional. Blend well. This gets
>better as it cools, so make ahead of time. Try on sandwiches instead of
>mayo.
>
>The tahini sauce is good over steamed veggies, rice or as a dip for cuck
>spears.


Good tasting recipes. Thanks. Nice to see you pop in.... how's the
kidlet doing?

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