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Old 08-21-2012, 11:59 AM   #11
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Hmmm, ok, that just brings you back to this forum. Sorry, I thought there was a recipe section or something where these could be easily found.

After a LOT of mucking about with the search utility, I finally came up with these:

Babaganouj

Hummus

Are these the right ones? The only thing is, the one for hummus doesn't give ANY quantities...
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Old 08-21-2012, 12:28 PM   #12
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Kitchen,

I believe so, however, if you put my name, Margi Cintrano in the Search and check Threads, all my threads should come on your screen; and you can look for the Babaghnuj and the Hummus and the Tzatziki, even though it is Greek, the Lebanese also use Yogurt Cucumber Dip.

I had also published a recipe on Falafel which originated in Egypt.

Enjoy, and let me know if you have located.

Kindest. Margi.
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Old 08-21-2012, 12:43 PM   #13
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Quote:
Originally Posted by Kitchen Barbarian View Post
Hmmm, ok, that just brings you back to this forum. Sorry, I thought there was a recipe section or something where these could be easily found.

After a LOT of mucking about with the search utility, I finally came up with these:

Babaganouj

Hummus

Are these the right ones? The only thing is, the one for hummus doesn't give ANY quantities...
Hummus is, IMO, a taste thing.

I usually use dry beans, cook those, skin those. I think a can has 15 oz. in it.

So--
2 cans garbanzo beans(I'm guessing that would be about 4 cups)
1/4 c bean juice
garlic (I usually use 4-6 cloves, but it is to taste)
1/4-1/2 c olive oil
1/2 c freshly squeezed lemon juice (when using toasted walnuts, I use lime juice--ditto when using hot peppers)
1/8 tsp cayenne pepper
2-3 T tahini - to taste

Put every thing in an FP or blender and blend to reach the consistency you like.

I often add toasted walnuts, black olives, etc. For me, it is a "taste" thing.

This link might give you exact measurements:

The 9 Best Hummus Recipes (and homemade ezekiel chips) | Amy Layne Paradigm Blog
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Old 08-21-2012, 12:52 PM   #14
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Kitchen Barbarian,

Yes, you have my two recipes ... Using canned beans verses dry and soaked overnight creates a different flavor profile ... It is worth the time to prepare the Chickpeas for the Hummus from dry beans, and one can have leftover beans for a gorgeous Spanish sausage bean stew ... The eggplant, which is the principle ingredient of Babaghanuj, could be a bit laborious, however, worthwhile to the palate!

Enjoy,
Margi.
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Old 08-22-2012, 03:38 PM   #15
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I love this blog

http://www.tasteofbeirut.com/

I'm dyyyying to make the cheese kunafa but I'm on a diet.....sigh....

If you make it please describe it in detail so I can enjoy it vicariously
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