-1/2 cup of tahini or less, depending on the size, flavor, and mood of eggplants and your own
-2-3 cloves of garlic, also depending on the size and tastes (and Ira brought up the subject
of kissing afterwards, but is there any reason why your kissing partner would be deprived
of baba ghanoush??? Even Dasha's Seth liked it although he got an issue with eggplants.)
-2-3 small lemons
-salt,prererrably sea salt
-optional, for serving: black olives, cilantro
Prick the eggplants in several places with a fork. Preheat the oven to 350-375 degrees F and bake them in the middle of the oven for 50 minutes. The eggplants should be soft to the touch, but still have character when ready. Cool them and peel the thin dark skin. (Here, I never squeeze the juice out of eggplants because they lack bitterness.) I do my best to remove the seeds; just follow the body of the eggplants and remove the seeds like a vein. Puree the peeled eggplants in a food processor. Add some tahini, some squeezed garlic, and some juice squeezed out of lemons. Add some salt, vigorously mix very thoroughly, and try it. Add more ingredients in small portions and try for taste. I like to serve it with pita bread wedges, but it works with any bread. It is a good combination for feta cheese. Spread baba ghanoush on bread and sprinkle with feta cheese - here is a fancy half sandwich.
For hummus, instead of eggplants, you use pureed cooked garbanzo beans (chickpeas), and all printed recipes which I know suggest addition of olive oil, but I never add oil into hummus. I do add paprika and a dash of cayenne pepper to it. Hummus is great with many raw vegetables for serving, but I especially like to serve it with colored bell peppers. In the previous recipe, substitute 1 or 2/3 of cup of raw garbanzo beans for eggplants, and voila.