Get more flavor for less work! Make and serve two dips at once with this Hummus Ganuosh.
In our Condiments & Dips section, you’ll find plenty of options to pair with your challah or sourdough. Somehow, this has turned into an entire course on its own!
My personal go-to dips that I make every single week? Tomato (without the cilantro!) , Chummus, garlic confit, and a few others that I either make or buy to round out the selection.
Since I’m always looking for ways to streamline my cooking while still maximizing variety, I came up with this little trick: make one batch, and get two dips. (No washing anything between!)
Here’s how it works:
Make a batch of your favorite chummus.
Remove half and set it aside.
To the remaining half, add ½ cup roasted eggplant.
Add ¼ teaspoon cumin and some salt. Give it a quick whirl in the food processor.
And just like that—two dips, no extra effort.
We used jarred roasted eggplant—the same one we used for the shortcut eggplant carpaccio (perfect for the Shabbos meal) and the feta eggplant carpaccio (my favorite brunch or Shalosh Seudos addition).
Of course, you can also roast your own eggplant with the best way to roast eggplant!
|