Dips & Sauces
- Baba Ganoush
- Canarian Mojo Verde
- Hummus
- Mango Chutney
- Mayonnaise
- Parsley Pesto
- Pesto
- Peruvian Aji Verde
Baba Ganoush
| Yields |
4 servings |
Ingredients
-
4 (around 1.1 kg) medium eggplants
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1 big clove of garlic
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4 tbsp Lemon juice
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1/2 tsp cumin
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1 1/2 tsp salt
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30 g Tahini (can be replaced with peanut butter)
-
40 ml Olive oil
Instructions
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Place whole eggplants in 250 °C grill for 60+ minutes. Or cut the eggplant in half, moisture the inside with oil, and shove it to the preheated 200-220 °C oven. Place the tray 1/3th from the top of the oven.
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Once tender, let the eggplants to cool a bit. Then scoop the inside of it, put in the colander and let it rest for 10 mins. Then press with a fork to get rid of extra liquid.
-
Put the eggplant into a food processor. Press the garlic in, add all other ingredients, and bzzzzz!
Canarian Mojo Verde
From justspices
Ingredients
- 2 green peppers, with seeds removed
- 2 bunches of cilantro
- 2 bunches of parsley
- 200 ml of olive oil
- 3 tbsp. of white balsamic vinegar
- 1/2 lime
- 4 cloves of garlic, peeled
Method
- Puree all the ingredients except the olive oil in a hand blender until the mixture has a smooth consistency.
- Finally, add the oil in a thin stream while continuing to blend everything with the blender.
Hummus
From: cooking.nytimes.com
| Cook | 2:30 |
| Yields | 4 servings |
This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Ingredients
-
200 g dried chickpeas
-
30 g lemon juice
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1 clove garlic
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1 teaspoons salt, more to taste
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50 g peanut butter, sunflower seeds butter, or tahini
-
50 g olive oil
-
50 g greek yoghurt
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0.5 teaspoon ground cumin, more to taste
-
1 ground cumin, for serving
-
1 Olive oil, for serving
-
1 Chopped fresh parsley, for serving
Instructions
-
In a bowl, cover chickpeas by at least 5 cm of cold water. Quick soaking method: boil for 5 minutes, then let it rest for 1 hour. Slow: soak for 8 hours. Pressure cooker: add 4 times the weight of water, cook for 50 mins on the second ring; skip the cooking step.
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In a medium pot, cover soaked chickpeas by at least 4 inches of water. Bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer with a lid closed until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain. Keep the water
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Blend everything but chickpeas until a smooth paste. Add a little of water if needed to help blending. Add chickpeas and blend until smooth paste. Sprinkle with cumin, olive oil, and parsley before serving.
Mango Chutney
From: Fooby and cookidoo.ch, adapted.
| Yields | ? |
Ingredients
-
2 mangoes (~600g raw weight), cut in cubes
-
1 onion, finely chopped
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2 clove garlic, finely chopped
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10 g ginger, finely chopped
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75 ml white wine vinegar
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100 ml water (or white wine)
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40 g sugar (more for less ripe mangoes)
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1 tbsp honey
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1 lime zest
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1/2 tsp salt
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1/2 tsp black pepper
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1/2 tsp turmeric (Kurkuma, optional)
Instructions
-
Fry onion, garlic, and ginger on low heat until onions start caramelizing.
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Add water, bring it to boil, simmer for 10 minutes.
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Add lemon zest, vinegar, sugar and honey, season.
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Simmer for 20 minutes more until chutney simmers.
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During this sterilize the jars (e.g., with boiling water)
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After chutney thickened, remove the lime zest, transfer the chutney to jars, and seal it.
Mayonnaise
| Yields | 300 ml |
Ingredients
-
2 egg yolks
-
200 ml oil (e.g., sunflower, rapseed)
-
1 tsp lemon juice
-
1 tbsp white vinegar (e.g., rice, apple, white wine)
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0.5 tsp granulated sugar
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1 heaped tsp dijon mustard
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0.25 tsp Salt
-
50 g water
Directions
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Mix water with salt, sugar.
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Mix mustard well with vinegar and lemon juice.
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To the hand blender cup add egg yolks, then the mustard mix, then oil, finally the water mix.
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Submerge the hand mixer into the liquid such that it would completely cover the egg yolks. Press to the ground and hols firmly.
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Start mixing. You should start seeing mayonnaise emulsion coming out of the hand mixer holes.
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Then lift the mixer slightly up. If you see oil settling to the bottom, start rocking the mixer slightly to the bottom and up.
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Continue with such a movement until the top.
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Once you reach the top, mix the whole emulsion well from the very bottom to the top, such that all the ingredients mix well.
Parsley Pesto
| Yields | 4 servings |
Ingredients
-
20 g Hazelnuts
-
40 g pecorino (substitute with cream cheese)
-
20 g Parsley
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1 garlic clove
-
30 g olive oil?
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30 ml water?
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1 Salt
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1 Pepper
Instructions
-
Mix everything well in the blender or food processor.
Pesto
Yields: 4 Servings
Ingredients
- 80 g fresh basil leaves
- 80 g Parmigiano Reggiano cheese
- 50 g pine nuts
- 160 ml olive oil
- 1 clove of garlic
Method
- Mix everything well in the blender or food processor.
Peruvian Aji Verde
From skinnytaste
Ingredients
- 2 tablespoons olive oil
- 50 g chopped red onion
- 100 g light Hellman’s mayonnaise
- 2 tablespoons lime juice
- 4 teaspoons yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 85 g jalapeños
- 60 g chopped fresh cilantro leaves and stems
- 3 medium cloves garlic
Method
- Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
- Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
- Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.