Category: Dips and Dressings

Baba Ghanoush

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Happy Thanksgiving everyone! Hope you’re all spending a great day with your families🥰 Surprisingly I don’t have a super fall recipe today, but this Baba Ghanoush might go well with you’re turkey😂 You never know.

I feel like lots of people have heard about Baba Ghanoush but they probably don’t know what it is- when I found out it was an eggplant dip I was like oh. Ok. But then I made a version of it a while back and I was like. OH. OK. It’s pretty darn delicious. So I got my mom to by me an eggplant the next time she was at the store so I could make an even more luxurious Ghanoush, now that I have tahini.

The first step to this dip is roasting the eggplant and the garlic. I cut my eggplant in to four wedges, rubbed em with a bit of oil, and threw them in the oven in a pan with a packet of garlic. You want to get the inside of the eggplant nice and soft, because you’re going to scoop it out and blend it with the garlic, some tahini, lemon juice and salt and pepper to make a REALLY creamy dip/spread. The eggplant skin gets kind of tough and fibrous when you roast it but I ate most of it after anyways😂 Can’t waste food, you know?

This Baba Ghanoush is great with salads, veggies, crackers, bowls, everything. I like to spread it on my toast and then mash some avocado on top- heaven😍 Make sure to try it out ASAP! Might be the new cranberry sauce🙌 (Jk I love cranberry sauce but maybe you can do a combo).

Baba Ghanoush

Serves: 4

Total Time: 60 minutes

Ingredients:

  • 1 large eggplant
  • About 4 tsp + 1/2 tsp olive oil
  • 4 cloves of garlic, skins on
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut off the top of the egg plant and cut it vertically into quarters. Place the wedges on a parchment and rub 1 tsp of olive oil onto each.
  3. Grab a small square of tinfoil and place the cloves of garlic in the centre, as well as the 1/2 tsp of olive oil. Fold it into a little packet, making sure the shiny side is facing in, and place it on the baking sheet.
  4. Put the baking sheet in the oven and let the eggplant and garlic roast for 20 minutes.
  5. Remove the pan from the oven, and take off the garlic packet. Poke some holes in each eggplant wedge with a fork and then place the pan back into the oven for another 20-25 minutes, until soft and slightly caramelized.
  6. Take out the pan, and scoop out the inside of the eggplant from the skins using a spoon or fork. Place it into a blender or food processor, along with the tahini, lemon juice, and some salt and pepper. Blend until smooth and creamy.
  7. Enjoy!

Hope you love this Mediterranean dip! Have a great day and an awesome week🥰🥰

Yours Truly,

Olivia:)))

Herb and Garlic Hummus

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I pretty much have a hummus addiction… I like to put hummus on anything and everything, and it makes food way less boring😂😂 Wraps? Bowls? Crackers? Plain veggies? They ALL get an upgrade when hummus is involved, so I like to have some in my fridge at all times. Roasted Garlic is usually my store-bought go to, but today I made some Herb and Garlic Hummus!!👌

This is the first time I made hummus with tahini and I definitely reccommend it🙌 It makes it creamier and adds a nice flavour!! Tahini is basically just sesame seed butter; or ground up sesame seeds. I bought some at a small Mediterranean deli, but you should be able find it at most grocery stores. In addition to tahini, I also threw some parsley, dill, garlic, olive oil, water, salt and pepper into this hummus. Summer is almost over so we’ve got to get those fresh herbs in while we can people👌👌 And where would I be without garlic? Garlic is amazing in everything, and especially amazing in hummus.

Feel free to slap this hummus on all of your meals!! I love it with veg and on my bowls, and it would be great on toast or on a bagel🥰 Keep some on hand for an easy after school snack!! Enjoy:)

Herb and Garlic Hummus

Serves: 4-6

Total Time: 10 minutes

Ingredients:

  • 1 398 ml can of Chickpeas, drained and rinsed
  • 1/4 cup Tahini
  • 1/4 cup packed Parsley
  • 1/4 cup loosely packed Dill
  • 1 large clove of Garlic, minced
  • 2 tbsp Olive Oil
  • 2 tbsp Water
  • Sat and pepper to taste

Directions:

  1. Add all of the ingredients into a blender or food processor and blend until smooth.

Forgot to mention that this recipe only has one step!🤦‍♀️ Yeah, it’s super easy and super delicious:) Make sure you try it out!! Have a great week.

Yours Truly,

MyDayIsBooked:))

Roasted Carrot and Onion Dip

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Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Creamy Avocado Balsamic Dressing

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Hi there! Today I have a delicious and creamy dressing recipe for you guys. It may not be a looker but it’s sure packed with flavour and goes great with any salad combo! I used some delicious fresh basil from my plant (throwback to last year when I did Herb Month) and it adds so much!

This dressing takes five minutes to whip up, and has all of the taste of a balsamic dressing, but is much creamier and has that extra basil in there. It’s the consistency of a good ranch dressing. I like it because oftentimes I’ll make vinaigrettes, and it’s nice to have something more unctuous. Isn’t that a great word? When something is unctuous you know you want to eat it.

For lunch lately I’ve just been roasting a bunch of veggies (including sweet potatoes, of course) and tossing them with some lettuce, tomato, cucumber, and a sick dressing like this one. It just ties everything together and still tastes so light and fresh! Some other things you could slap this on would be sandwiches, wraps, and bowls. It’s so good! Here’s the recipe;))

Creamy Avocado and Balsamic Dressing

Serves: 4

Total Time: 5 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 small leaves of fresh basil, chopped
  • 1 clove of garlic, minced
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Mash the avocado very well in a small bowl. You want as few lumps as possible.
  2. Whisk in the rest of the ingredients, then serves in salads, wraps, bowls or sandwiches.

Hope you like this dressing! It’s great for summer;))

Yours Truly,

MyDayIsBooked

Butternut Squash Hummus

2 Comments

This first week of staying at home has been alright, although I’m finding it a bit harder than I thought to stay disciplined and be productive. However, I haven’t gotten very antsy yet, so that’s good. Hummus is a great “I’m trapped at home snack” because you can eat it with pretty much everything- veggies, pretzels, rice cakes, bowls, sandwiches, etc- and it’s something to make when you’re bored😂😂 This hummus uses frozen butternut squash, which I defrosted. I’m really into this frozen stuff because you can just throw it in a pot with some water and it’s done in like 5 minutes, whereas cooking it from scratch would take waaay longer. I also used two cloves of garlic because I love my garlic, but you can use one if you’d prefer. The people who you’re hanging out with at home all day will thank you for your less garlicky breath if you just use one. But I mean, if you really need to enforce social distancing, go ahead and use two. Either way, make this hummus right now because it hits the spot!!

Butternut Squash Hummus

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/2 tbsp cumin
  • 3 tbsp olive oil
  • 1 1/2 cups frozen butternut squash
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Add the butternut squash with a cup of water into a pot and bring to a boil, then simmer for about 5 minutes until soft. Drain and set aside.
  2. Blend all of the ingredients in a blender or food processor until you are left with a smooth, delicious hummus. Enjoy!

Hope you like this recipe! Stay safe everyone;))

Yours Truly,

MyDayIsBooked;))