Tag Archives: baba ganoush

Cahiers de Hoummous: Consider the eggplant

Baba Ganoush, or Baba Ganouj

MidLaw has railed in the past against the misappropriation of the term “hummus” for non-chickpea purposes.

“Pumpkin hummus”, ” butterbean hummus.” Bah! Pumpkus and butterbumkus!

Consider the eggplant.

For thousands of years, eggplants have provisioned their own dip.

Eggplant dip is virtually identical to hummus, differing only by the substitution of eggplant for chickpeas in the traditional recipe.

But eggplant has never sought to be known as “eggplant hummus.” It’s had its own name from the start: baba ghanoush (which, by the way, has its own sort-of-interesting etymology and also suffers from competing Arab and Jewish identities). Curiously, while hummus and baba ghanoush come from the same place and same time, nobody wants eggplant’s name. There’s no bababutterbean, no pumpkinoush.

Baba ganoush, by the way — although never known as “eggplant hummus” —  is a mighty good dip.

Your move, butterbean.

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Into the Southern Highlands in Search of the Ur Dip of the Levant

Floyd-Community-MarketMidLaw was at the Floyd, Virginia Community Market last Saturday morning, the SustainFloyd Farmer’s Market, getting eggplants.

A trio was playing. Mountain music. Everyone was dressed in different styles: tie-dyes, T-shirts. MidLaw was the only one who was not different.

Eggplants mean baba ganoush, hummus-sister. Baba ganoush is identical to the revered bean dip, but made with eggplants instead of chickpeas.

MidLaw believes that hummus and baba ganoush have a common ancestor, the Ur Dip of the Levant.

The MidLaw Test Kitchen has found the “best recipe for baba ganoush in the world.” Says so right on the recipe.

The MidLaw Way is to roll your own. Sometimes, to put a boiled potato in it.

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Virginia is for eggplants. The quest for the Ur Dip continues.