Trio of Dips

We had Joel's family over for dinner last night and I wanted to have something to snack on before dinner was ready. I decided to make baba ghanoush, hummus, and tapenade (I used about 1.5 cups of olives that I got from the olive bar at Wegmans, so I used 2 cloves of garlic and eyeballed the amount of lemon juice and olive oil that I used).


There is a Mediterranean restaurant near us that we LOVE. We go there whenever we don't feel like cooking for Falafel or Gyro. Often times, if we decide to eat in, we will order a small plate of something while waiting for our food. The baba ghanoush is awesome. I have always wondered how to make it and I found a recipe on The Nest that seemed quite easy. I figured I'd give it a try to go along with the hummus and tapanade. It was good. A tad bit too much tahini in my opinion, but we fixed that by adding a few more cloves of garlic. My mother-in-law loved this dip the best!

1 Medium Eggplant
1/4 cup Fresh Parsley Leaves, lightly packed
3 tablespoons Lemon Juice
3 tablespoons Tahini
2 Garlic Cloves, minced

Prick the whole eggplant in several places with a fork. Place on a grill or under a broiler (that is what I did). Cook, turning every 5 minutes, until charred all over, about 20 minutes total. Cut the eggplant in half, scoop out the flesh, discard the skins, and let cool. Place the eggplant in the food processor with the rest of the ingredients. Pulse the mixture until the parsley is finely chopped. Let stand for about an hour for the flavors to meld together.


I've only tried to make hummus once and I didn't use a recipe. It smelled disgusting and looked like cat food so I tossed it. I don't know what possessed me to try it again, but this time I've decided to make red pepper hummus, hoping it would look, smell, and taste a little better!
I searched for a recipe and found this one on It was delicious! I plan to make it again and again.

1 (15 ounce) can Garbanzo Beans
1 (4 ounce) jar Roasted Red Peppers
3 tablespoons Lemon Juice
1 1/2 tablespoons Tahini
1 Garlic Clove, minced
1/2 teaspoon Ground Cumin
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Salt
1 tablespoon Fresh Parsley, chopped

In a food processor, puree all the ingredients except the parsley. Transfer the hummus to a serving bowl and refridgerate for at least 1 hour. Sprinkle the hummus with chopped parsley before serving.

This can be kept in the fridge for up to 3 days.