Smokey Eggplant Dip

Inspiration (and almost the whole recipe) courtesy of Melissa Clark, the wonderful food writer for The New York Times.

Roasting eggplant


  • 1 1/2 lb small, thin eggplant
  • 1 Tbsp olive oil
  • 3 cloves garlic
  • 1/3 cup plain Greek yogurt
  • juice of 1/2 lemon
  • 1/2 tsp black pepper
  • 1/2 tsp salt


  1. Using a gas stove top (or barbeque), place the eggplant directly on a flaming burner and char it. Really, char it. Leave it there, let is blacken and get smokey.  Don’t worry, you are not ruining it. Rotate occasionally using tongs. Don’t burn yourself. Allow to cool before proceeding with the eggplant. (It is okay if the insides turn to mush– you are going to run them through a food processor anyway. It will be good, trust me.)
  2. Once cool enough to work with, peel the eggplant and put flesh into a food processor with the olive oil, garlic, Greek yogurt, lemon juice, pepper, and salt.
  3. Puree. Add more salt and/or lemon based on your preferences. Done.

Serve with pita chips and a drizzle of olive oil.

Hummus with Walnuts & Homemade Pita Chips

Go straight to the source: 101 Cookbooks (her images are stunning!)

Ingredients for the hummus

  • 3/4 cup walnuts, toasted
  • 1 can (16 oz.) garbanzo beans
  • 1 clove garlic
  • juice of one lemon
  • 1 Tbsp olive oil

Ingredients for the pita chips

  • 2 pitas (or more), split in half (I usually use whole wheat)
  • olive oil (enough to brush over top of split pitas
  • sumac (enough to sprinkle liberally over oiled pitas)
  • za’atar spice (enough to sprinkle liberally over oiled pitas)

Directions for pita chips

  1. Preheat oven to 350ºF. Split pitas in half, place on tray. Brush oil on, sprinkle with spices (za’atar is a combo of thyme, sumac, sea salt, and sesame seeds), and pop in oven.
  2. Check periodically.  Remove when crispy.  Allow to cool slightly, then rip into small chips.  Done and delicious!

Directions for hummus

  1. Toast the walnuts and then throw them in a food processor until sandy.
  2. Add everything else. Process until desired texture.
  3. Add water until desired consistency. Salt to taste.

That’s it.  Super easy. Quite tasty.

If this serves 10, it’s 3 WW points for a hummus serving and 2 or 3 WW points for half the pita chips.