You may be more familiar with hummus than it’s cousin baba ganoush. Not only does this cousin have a cooler name, but also a delicious taste. You will definitely want to make this baba ganoush recipe the next time you need an appetizer; or heck, just make it for yourself because it’s that good, and oh so healthy.
So what exactly is baba ganoush?
Baba ganoush is basically the same as hummus except it’s made with roasted eggplant instead of chickpeas. It is a middle eastern food that is typically eaten as an appetizer. The aubergines (a fancy word for eggplant) are roasted along with garlic and then mashed with tahini and spices, and served with pita chips.
It’s plant based, vegan and very nutritious
If you’re trying to up your vegetable game then this dip is for you. Did I mention that it’s extremely healthy? It only has a few “real” ingredients and absolutely nothing bad. If you are a dip lover (like me), this is a great one to have around. You can pair it with pitas, or any type of dipping vegetable of your choice. And the greatest thing is you don’t have to feel guilty eating it! It does take a bit of time because you must roast the eggplant, but it’s so worth it, when you slather your pita with this smokey goodness. You’ll be hooked. This baba ganoush recipe would even be amazing on my cauliflower & chickpea fish tacos, in lieu of the slaw.
BABA GANOUSH RECIPE
You may be more familiar with hummus than it's cousin baba ganoush. Not only does this cousin have a cooler name, but also a delicious taste. You will definitely want to make this baba ganoush recipe the next time you need an appetizer; or heck, just make it for yourself because it's that good, and oh so healthy.
- 1 large eggplant or 2 small ones
- 1-2 cloves garlic
- ½ TB olive oil
- 2 TB lemon juice
- ¼ cup tahini
- ¾ tsp salt
- ¼ tsp pepper
- ¼ tsp cumin
- ¼ tsp paprika
- ⅛ tsp smoked paprika
Preheat oven to 450
Cut eggplant in half and place purple skin side up on a baking sheet. Put a touch of water on the pan under the eggplant halves (about 1-2 TB)
Take 1-2 cloves of garlic and a splash of olive oil and wrap in tinfoil and put on baking sheet next to the eggplants
Bake for 40 minutes
Take out and let cool for about 15 minutes
Put the eggplant, garlic and rest of ingredients into a food processor and blend until mixed
Serve at room temperature or put in refrigerator to chill
You can add fresh parsley and pomegranates to the top or just leave plain