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Categories:
ganoush eggplant Tahini lemon juice extra-virgin olive oil clove garlic salt ground cumin Philadelphia whipped cream cheese olives banana pepper ground cumin paprika pita breads black bean White Bean Dip
Viewed: 86 - Published at: 5 years agoIngredients
- Baba Ganoush
- 2 cups fire-roasted eggplant, peeled, cut into 1-inch pieces
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic
- 1 tsp. salt
- 1/2 tsp. ground cumin
- Assembly
- 2 cups PHILADELPHIA Whipped Cream Cheese
- 2/3 cup pitted Kalamata olives, chopped
- 2/3 cup pickled banana pepper rings, chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 16 each pita breads (6-1/2 inch), grilled, each cut into 8 triangles
- Black Bean Dip
- White Bean Dip
Method
- Baba Ganoush: Puree ingredients in food processor until well blended.
- Refrigerate until ready to serve.
- For each shared appetizer: Spoon 2 Tbsp.
- each cream cheese and Baba Ganoush, side by side, into bottom of a 4-oz.
- Mason jar.
- Top with 2 tsp.
- each olives and peppers, and a dash of cumin and paprika.
- Serve with 8 pita triangles.
