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.

I really like hummus and make it often using a similar recipe except I
use a small amount of olive oil. I also vary it by adding roasted red
pepper.