I committed last time to share the results of my experimentation in the kitchen, and I’m tickled to announce that things turned out super tasty!
Behold, my Middle Eastern Inspired Taco.
I had some frozen baked falafel, and I made hummus with cilantro, garlic, and “taco” seasoning and wrapped it all up in a whole wheat tortilla. I use these spices in my taco seasoning: chili powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
Now, I didn’t have many frozen falafel. Alex admitted that he sometimes takes a ball from the freezer and eats it cold. I don’t know if that’s flattering or not. Anyway, we had more than enough food.
The reason there was so much food was because I made baba ghanoush, too. (When everyone spells things differently, how do you decide what to use? Just pick one and stick with it?)
Lately, I’ve had a hankering for baba ghanoush and decided to go for it when I saw a Food Network chef make it on television. Sometimes, that’s all it takes (thanks, Aarti Party!). I was tempted to buy some ready-made from the grocery store, but it was chock-full of mayo (really, Sabra?).
Instead of making regular baba ghanoush, I riffed from the Horizons cookbook recipe for Mexican baba ghanoush. The recipe included roasted eggplant, cilantro, lime juice, and jalapeno. It actually called for pumpkin seed butter, which sounds really good – but I didn’t buy (or even look for) any. Instead, I used tahini but tossed in some pepitas for good measure.
I’ve been enjoying this in pitas for lunch the past two days, stuffed with more cherry tomatoes, lettuce, and onion. I can tell you for sure I’ll be making more homemade baba ghanoush.