We are taking liberties on the translation, but baba means father and well, Ghanoush just sounds cool. Eggplant is a vegetable we love, plus it is delicious and we wanted to re-create this dip, Outlaw style. Although this dip works wonders as a dip for fresh veggies, it is also fantastic when paired with fresh sourdough bread. Most Baba Ghanoush recipes require removal of the eggplant skin, but not here – that’s where most of the nutrients can be found.
Today we created a delicious and nutritious treat for our test kitchen. Our Spanakopita’s are made with a combination of spinach and kale. Rosi included in this recipe, her secret ingredient, roasted potato, and the result was amazing. We also made a vegan version, which replaced the feta cheese with olives. It was also very tasty.
Today we went dip crazy. We started with fresh tomato salsa and used this to create black bean dip, taco chip dip, and guacamole. Then we made several different types of hummus. My favorite was roasted red pepper hummus, but the plain garlic hummus was also delicious. I love to dip taco chips, pita chips, or even Triscuits in these dips. My husband loves to make a scrumptious veggie sandwich with the hummus and everyone loves the taste of fresh raw veggies after dipping them into one of these sauces.