Recipes Baba Ghanoush Chermoula Dip Hitipi Dip Spoodles BoardWalk

Baba Ghanoush


1 eggplant, whole, pierced
3 oz. jar tahini
¼ cup garlic, roasted
1/3 cup lemon juice, fresh
Salt – To taste
Tabasco Sauce – To taste


Pierce the eggplant over the entire surface.
Lightly coat with olive oil.
Roast to 350º for about 40 minutes, or until they collapse.
Allow to cool.
Remove the skin.
Mix with all the other ingredients.
Puree in the food processor until smooth.
Adjust the seasoning.

Chermoula Dip

Servings: 4


¾ cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
¼ – ½ teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar

Blend everything together in a food processor.

Hitipi Dip

Servings: 2


1 Pound Feta Cheese
6 1/2 Ounces Yogurt, Plain
4 3/4 Ounces Sour Cream
1/2 Ounce Garlic, Roasted/Puree
to taste Kosher Salt

Place all the ingredients into a food processor or blender.
Process until smooth.
Store refrigerated.
Serving ideas: Serve with bread as a dip or on sandwiches