Grilled eggplant and red pepper dip
Broil and peel 1 1⁄2-2 pounds red bell peppers, following steps 1 and 2 in recipe for spicy walnut and red pepper pâté. Purée broiled peppers in a food processor. Add chopped broiled eggplant, minced garlic and tahini sauce to processor and blend until smooth. Taste for salt, and add 1⁄2 teaspoon Aleppo pepper, or cayenne pepper to taste. Serve drizzled with olive oil and, if you like, garnished with roasted red pepper strips.
Chickpea and tahini dip (hummus)
When time allows, we cook dried chickpeas for hummus; their cooking liquid enhances the flavor.
Yield: 8 servings
INGREDIENTS
1⁄2 pound dried chickpeas (garbanzo beans) (about 1 1⁄4 cups) or two 15-ounce cans
2 large garlic cloves, minced
1⁄4 cup tahini (sesame paste), stirred in jar until blended before measuring
1⁄3 cup strained fresh lemon juice 1 teaspoon ground cumin (optional)
1⁄2 cup chickpea cooking liquid or water Salt to taste
1-2 tablespoons extra-virgin olive oil (for drizzling)
Aleppo pepper, paprika or cayenne pepper (garnish)
Chopped Italian parsley (garnish)
PROCEDURE
1. Pick over chickpeas, discarding any pebbles and broken or discolored peas. Rinse well. If you like, soak chickpeas 8 hours or overnight in water to cover generously; this cuts their cooking time slightly and helps improve the texture if peas are old. Drain soaked chickpeas and rinse.
2. Put chickpeas in a large saucepan and add 5 cups water. Bring to a simmer. Cover and cook over low heat for 1 1⁄2 hours or until very tender. Drain well, reserving cooking liquid. Cool slightly. If you like, rub chickpeas gently to remove their skins.
3. Chop chickpeas in food processor. Add garlic, tahini, lemon juice, cumin and 1⁄4 cup chickpea cooking liquid or liquid from the can. Puree until blended and chickpeas are finely ground. Transfer to a bowl. Gradually stir in more chickpea cooking liquid or water until puree is a smooth spread. Season with salt to taste. Refrigerate, covered, until ready to serve.
4. To serve, spoon hummus onto a serving plate. Spread it so edges are thicker than center. Drizzle olive oil into center. Garnish with pinches of Aleppo pepper and chopped parsley.