Two Dips

No, the title of this post does not refer to me and Mark. Nor Gomez and Torticia. No, in fact I made two dips for dinner tonight: baba ganoush and smoky herbed bean. Why? Who knows. Tonight’s dinner was all over the place. I had some eggplants from the farmers market I needed to use. I also wanted to clear out some of my dried beans because I’m expecting a shipment from Rancho Gordo next week. There were frozen falafel in the freezer. Frozen naan. More vegetables from the farmers market. I even made Mark some barbecued seitan. Somehow it all seemed to work together, though.

Baba Ganoush

2 smallish or 1 large eggplants (about 1 pound)
3 Tbsp lemon juice
1 Tbsp tahini
1 small clove garlic, minced or pressed
1/2 tsp smoked salt (or to taste)

Preheat the oven or toaster oven to 400 degrees Fahrenheit. Prick the eggplants all over with a fork.

Roast eggplant for about an hour, or until very soft, turning every 15 minutes or so.

They will have caved in on themselves.

Mince or press the garlic. This is waaaay more than you need; I was making several dishes requiring garlic at the same time.

Juice a lemon.

When the eggplant is done, let cool until it can be handled, then peel it and put it in a food processor or blender with the rest of the ingredients.

Process until smooth.

Makes about a cup, maybe a little more.

Smoky Herbed Bean Dip

8 oz dried white beans (such as cannellini), soaked (speed soaked is okay), or 1 can of beans
1 clove garlic, minced or pressed
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dried parsley (a couple tablespoons fresh, minced, would be even better)
1 tsp smoked salt
1/2 tsp smoked pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano (or 2 tsp fresh)
1/2 tsp dried rosemary (or 1 tsp fresh)

Cook beans until very soft – I used my pressure cooker. Drain beans and place in a food processor or blender with the rest of the ingredients. Process until smooth.

Garnish with vegan “bacon” bits, and/or drizzle with additional olive oil, if desired.

Here’s everything, minus Mark’s bonus barbecued seitan. I also made yellow wax beans. In retrospect, those falafel don’t make for a very appetizing photograph.

It’s hard to follow cat party, but if you don’t need the next four minutes of your life, you can watch Gomez get high, and Torticia not get high, on the ‘nip.

I want to keep you posted on Rica and Rowena Raccoon, but it is very, very, very hard to take a picture of active raccoon kits, especially with an iphone. This is the best I could do. They are waiting to be fed. Next time I’ll wait until after I feed them and they are at least a little quieter!


  1. Jes Said,

    June 23, 2011 @ 12:03 pm

    Those raccoons are killing me with cuteness–you should definitely submit a pic to Serious awww-age going on in my cube right now!

    And for the dips–I love dips for dinner! And that bean dip looks amazing. I’m picturing some dill pickle chips dipped in it. Mmm.

  2. FoodFeud Said,

    June 23, 2011 @ 1:59 pm

    What a great, great dinner. It sounds so easy when half of it is already made. I love baba ganoush but that bean dip sounds really good!
    And, gak! Those raccoons are STILL so cute! I would have thought they’d be less cute and bigger by now. Love the little feet of the unpictured one!

  3. Josiane Said,

    June 23, 2011 @ 5:43 pm

    Your dips dinner reminds me of one of my favorite Iranian restaurant. I’d go with friends, and the owner would bring a different dip for each one of us as an appetizer, so that we could share and taste them all. Yum! It’s been way too long since I last made baba ganoush; I’ll try your recipe as soon as I can get my hands on local eggplants at the farmers’ market.

  4. Courtney Said,

    June 24, 2011 @ 8:53 pm

    I love baba ganoush! Yours looks/sounds fabulous.


  5. susan Said,

    June 25, 2011 @ 4:19 pm

    Little bit meals are the way to go…very refreshing. Little bit raccoon feet…priceless.

RSS feed for comments on this post

Leave a Comment