• Lee-Anna

Hummus & Babaganoush

Updated: Aug 19, 2020

A visit to Montreal last weekend took me back to Jean Talon Market, where the fruits and vegetables where overflowing the countertops. Spices, meats, fish, veggies, fruits, herbs.. if you want it fresh, you'll find it here!

Making dinner with a friend is my favourite way to cook! We learn so much from each other, someone inevitably takes the lead and someone sue-chefs. Laughs, cocktails, tasters and of course, serving the tasty meals, produced with love, when they're done. And trust me, it never goes according to plan!


You can, of course, make the hummus with chickpeas from a can, and it will be delicious! But there is something special about soaking your own chickpeas!

Dried chickpeas will last forever in your pantry and you can easily cover them with water and soak them over night to hydrate them for your dish.

OR, if you happen to own an Instapot, you can pressure cook them for 60-75 minutes.


Roasting eggplant is so very simple and delicious! In the oven or on the bbq, it all gets the job done! Just slice them in half, sprinkle with coarse salt for 30 minutes (ish), then wipe away the water. This trick will help pull some extra (unneeded) water out of the squash. we chose to grill the eggplant on a charcoal grill this time, for some extra smoky flavour!

Lamb and The Tagine

First time Tagine user!!

This was my first time using a tagine! How exciting! I would have to say, one trick we all need to remember, is to make sure there is enough water in the pot. I definitely added water 4-5 times while cooking our lamb.


  • 1 cup chickpeas* (uncooked / dry)

  • 1/4 tsp baking soda (for creamier texture // optional)

  • 3 cloves garlic (crushed + skins removed)

  • 1/3 cup tahini

  • 2 Tbsp lemon juice

  • 3/4 tsp sea salt

  • 1 Tbsp olive oil (if avoiding oil, sub water or more lemon juice)

  • 3/4 tsp cumin

  • Pine nuts for garnish

  • Olive Oil for garnish

  1. Drain and rinse chickpeas that have been soaking overnight, or that you pressure cooked in your Instapot. Reserve some cooking liquid, this is a great way to thin the humus if you need to!

  2. Add all ingredients to the blender. Pulse, scrape the sides, taste and adjust seasoning & consistency.

  3. Throw some pine nuts in a frying pan and lightly toast for 5-7 minutes. Watching and shaking the pan when needed. Heat should be 4/10.

Have fun with the presentation. Use a large spoon to create some swirls in the top, drizzle some olive oil and sprinkle your toasted pine nuts! Yum!

Hummus is great served with pita bread, corn tortillas (GF) or some cucumber slices!

Left overs will store well in the fridge for up to a week. This dish does no freeze well.

*1 cup of dried chick peas will yields 2 cups cooked.


  • 2 pounds eggplant (3-4 medium eggplants)

  • 1/4 tsp baking soda (for creamier texture // optional)

  • 3 cloves garlic (crushed + skins removed)

  • 1/4 cup tahini

  • 2 Tbsp lemon juice

  • 3/4 tsp sea salt

  • 1 Tbsp olive oil (if avoiding oil, sub water or more lemon juice)

You'll notice the ingredients are not so different from the hummus!

  1. Slice your eggplants in half and sprinkle liberally with coarse salt. Allow to sit and sweat for 30 minutes. Wipe with paper towel.

  2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes.

  3. Add all your ingredients to the food processor or blender and blend until desired consistency. Some like it smoother, some like it chunky.

  4. Taste & salt to adjust flavour.

  5. Transfer to your serving bowl of choice and enjoy!

Like hummus, this dish will not freeze well. Enjoy for approximately one week, stored in the fridge.

Serve with break, pita, corn tortilla, chips or veggie slices!

0 views0 comments


  • Instagram

© 2023 by Salt & Pepper. Proudly created with Wix.com