Oh how my life changed when I went to Target and spent $15 on their cheapest blender. I can now whip up smoothies like a boss, crush ice into sparkly powder worthy of Elsa’s palace in Frozen and enjoy roasted almond butter that’s warm and drippy and contains just one single, wholesome ingredient that I can feel with my own two hands. Maybe if commercial food brands owned blenders and cared a little, something as simple as peanut butter wouldn’t have to be so difficult. Do you ever find yourself looking at the back of a jar with your mouth stuck together because you can’t stop spooning peanut butter and Nutella (anyone? Just me then …), trying to pronounce things like diglyceride and dextrose and hydrogenated? I know – shelf life matters. But still.
Because I make so much hummus, I buy jars of tahini often. Tahini’s ingredient list is two easy-to-pronounce items long, but for some reason I always think it’s more complicated. I never bothered to figure it out, I just chalked it up to the amazingness of Middle Eastern cuisine and loved it for the fact that it made hummus, hummus.
I bought a bag of sesame seeds for bread once. On the back of the bag, there was a recipe for tahini. All it called for were sesame seeds, a drizzle of olive oil and a blender. Don’t mind if I do.
I’ve never had baba ghanoush before. But I adore every other Levantine-type food, so I wanted to try it. I made my own using this great recipe from the Minimalist Baker blog, basil from the garden (the only thing left!) and my own homemade tahini. I served it for dinner with chopped veggies, Greek yogurt and feta cheese. Delicious.
I have no comparison, but the eggplant gives baba ghanoush a more mild flavor than hummus. Next time, I might try adding some flavors like paprika or red peppers.
Great weeknight dinner. Stay tuned for Bloody Mary mix using the last tomatoes of the season!