Hummus and Baba Ghannouj

I am not a huge fan of the holiday potluck. I know, I know. It is good for institutional morale. It allows co-workers to socialize about their private lives. It gives the staff a few hours respite from an otherwise gruelling work year. All of that is very nice. The thing is, I don't want to eat other peoples' food.

Over the holidays, I do enough cooking as it is. Thus, I keep things very simple when it comes to workplace socials. Hummus and baba ghannouj are pretty much my standards. They are healthful, easy to prepare, and transport well. I also like to provide something that vegans can eat. The holiday party, I find, usually affords slim pickings for those who eschew meat.

This year, I also made up a batch of pita chips for dipping. Simply cut a pita bread in half, then run a paring knife around the edges to separate the two sides of the half moon. Then cut into triangles. Baste with olive oil and sprinkle with sesame and poppy seeds. Place on a baking sheet in a 350 F oven for 10 - 15 minutes or until golden brown.

Hummus (by Ina Garten)

• 4 garlic cloves
  
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemons (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 4 dashes hot sauce

Not possessing a food processor, I make hummus with an immersion blender. Combine all ingredients in a large bowl and blend until coarsely pureed. Taste, adjust seasonings, and serve at room temperature.
 
Baba Ghannouj (by Alton Brown)

• 1 eggplant
• 2 cloves garlic
• 2 ounces fresh lemon juice
• 2 tablespoons tahini
• 1/2 bunch parsley, leaves only
• Salt and pepper

Pierce some holes in the skin of the eggplant and roast in a 375 degree F oven for about 30 minutes. In the summer months, one might prefer to implement a method labelled "extreme grilling" by BBQ Master Steven Raichlen. Fire up your charcoal grill. When the charcoals are ready, place the eggplants directly on the embers. Turn frequently until the skin is charred and blistering, about 20 minutes. This imparts a smokiness unmatched by the indoor oven.

Remove eggplant from the grill and let cool.  Peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a bowl, combine garlic, lemon juice, tahini and parsley and pulse with a hand held immersion blender to combine. If you have a processor, use it instead. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, add a little honey to taste.