Hummus Trio

A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus! And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!

Ingredients

• 2 15.5 oz cans garbanzo beans (chickpeas)
• 1 head garlic + 3 additional cloves (separated)
• 1/4 cup tahini
• 1/2 cup olive oil
• 2 lemons (juiced)
• 1/2 red bell pepper
• 1 oz feta cheese (for garnish)
• 1/4 eggplant (not pictured)

Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.

To roast the red pepper, simply place the bell pepper half  on a baking dish closest to the heat source in the oven.

For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400° oven for 35-40 minutes.

Next, begin preparing the hummus by draining and rinsing the garbanzo beans.  Place the rinsed and dried beans in a food processor.

Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini.  Blend until a thick puree forms.

Next, separate the prepared hummus into three bowls to make each individual flavor.

Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces.  Place into the food processor with 1/3 of the hummus mixture and puree until smooth.

For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.

For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.

Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.

With with both vegetables and warm pita bread triangles on the side for dipping.

This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free when served with vegetables instead of pita bread.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Moussaka

Oh My Moussaka!!! In an effort to diversify my recipe portfolio I decided to have “Greek Night” at home last week.  I prepared a Hummus Trio with Pita Bread, Stuffed Grape Leaves and Moussaka. For those of you unfamiliar with this delicious little dish, Moussaka is the Greek version of an Italian lasagna, layered with eggplant, meat sauce and béchamel sauce.

My nephew walked in on Greek Night and asked “what’s for dinner?”  I said Moussaka and the look on this 9-year-old Oklahoma kids face was priceless.  It took me back to the movie My Big Fat Greek Wedding when she talked about all the other girls taking Wonderbread Sandwiches to school and she took Moussaka and the other girls said, “Moose Kaka, ewww” haha.  But obviously these girls, nor my nephew had ever had Moussaka because there is nothing “eww” about it!

I convinced him to try a bite because Aunt Whitney made it. Two plates full later I think he changed his mind about Moussaka!

Ingredients (serves 6)

• 2 large eggplants (sliced, unpeeled)
• 4 tbsp olive oil (divided)
• 1 tsp salt
• 1 1/2 tsp black pepper (divided)
• 1/2 cup breadcrumbs
• 1/2 yellow onion (diced)
• 3 cloves garlic (crushed)
• 1 lb ground beef
• 1/2 tsp oregano
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 1/4 cup red wine
• 1 cup whole, peeled canned tomatoes (chopped)
• 2 bay leafs
• 3 tbsp butter
• 1/4 cup flour
• 2 cups (2% or whole) milk
• 1/2 tsp nutmeg
• 1 egg
• 2 egg yolks
• 1/4 cup pecorino romano
• 1/4 cup feta cheese

(Ignore the lemon pictured, not sure how that little guy snuck in between the 23 other ingredients )

Start by slicing the eggplant and placing on a large foil lined baking sheet. Next, drizzle with 2 tbsp olive oil and 1 tsp salt and pepper.

Next, cover the eggplant with foil and roast in the oven at 475° for 25 minutes.

Now cover a baking dish with cooking spray, then sprinkle the breadcrumbs on the bottom to form the crust of the Moussaka.

Now begin preparing the meat sauce.

Start by cooking the onion in 2 tbsp olive oil for 3-4 minutes.  Next add the garlic, cook for an additional 1-2 minutes then add the hamburger meat.

Once the hamburger meat is cooked through add the ground cloves, cinnamon, allspice, oregano and 1/2 tsp black pepper.

Next add the tomato paste, red wine, tomatoes and bay leafs.

It’s about this time the house starts smelling REALLY good! Cover and simmer for 20-25 minutes.

Now begin making the béchamel sauce. Start by melting the butter in a small skillet.

Next, add in the flour and whisk well.

Remove from the heat and add the milk.

Pour the mixture into a separate container to cool.

While the béchamel sauce is cooling, start assembling the moussaka.

By this time the eggplant should be out of the oven and nicely roasted. Start by layering the slices on top of the bread crumbs.

Next, remove the bay leaves from the meat sauce and add a layer to the dish.

Then, another layer of the eggplant.

Another layer of meat sauce and then it’s time to finish up the béchamel sauce to pour on top.

Once the béchamel mixture is cool, add the egg and egg yolks.  Whisk together well then pour on top of the Moussaka.

Finally top with the pecorino romano and feta cheese.

Place in the oven at 350° for 45 minutes or until the edges begin to brown.

Moussa-mazingness!

♣ Vegetarian Option: Substitute 16 oz canned lentils and/or chickpeas for the ground beef to make a Vegetarian Moussaka.

♦ Gluten Free Option: Substitute Gluten-Free flour in the Béchamel sauce and use Gluten-Free Breadcrumbs for the crust.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.