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A few days ago I learned the proper way to eat humus. Naturally, you’re all thinking that I’ve lived in this humus-obsessed country for almost four months now, and I still haven’t learned the real way to eat humus? Well, apparently it takes the West Bank and a few beers to learn.

Step one, tear off a hunk of steamy pita.

Step two, aim.

Step three, harshly throw the pita onto the humus plate.

Step four, pick up pita and the humus stuck to it, consume.

Step five, reach for the spicy sauce, take a swallow of Taybeh, eat bite of raw onion.

Repeat.

It’s not about the amount of humus that sticks to the pita. It’s about the intensity in your eyes when you slap that pita chunk down. Fact.

So naturally after learning this from a lot of geezers down in Bethlehem, I went home and made dolled up, prettified baba ganoush. It’s hard world when you’ve got to master Old Man one night and Hoity Toity the next.

Baba Ganoush with Yogurt and Pomegranate

recipe from The Book of New Israeli Food, via online

Ingredients

-2 globe eggplants

-1 cup plain yogurt

-1/4 cup tahini

-2 tbsp. chopped mint leaves (or 1 tbsp. dried)

-1 tbsp. lemon juice

-5 tbsp. pomegranate juice

-2 cloves crushed garlic

-salt and pepper to taste

-pomegranate seeds for garnish

Method

Roast the eggplants. (Don’t know how? Check out my tutorial here). Then slice them in half, and allow them to cool. Meanwhile, combine the rest of the ingredients in a medium bowl. Once the eggplants have cooled significantly, scoop out the flesh with a spoon. Coarsely chop, and add to the yogurt-tahini mixture. Stir gently with a wooden spoon. The eggplant should remain in coarse chunks for a nice texture. If you want the dip to be thinner, add a little water. Check the seasoning, and add salt and pepper. (Mine required a lot of salt). Chill the dip until cool, and top with pomegranate seeds to serve. Eat on pita, bread, vegetables, olives, or with a spoon. I also made mine into a lovely omelette, along with a couple of grated and steamed carrots.

Note: This dip does not keep well. I suggest making it just before you eat and serving it to several people.

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