One of my fave ways to eat baba ganoosh is with celery and carrot sticks. I love the crunch mixed with the smooth and creamy texture of the dip. It’s definitely satisfying. Despite its hard-to-pronounce name, baba ganoosh is super easy to make and doesn’t require that many ingredients. Seriously, this dip is something else! I love it and so will you 🙂
I am a mega hummus fan so this delicious baba ganoosh is right up my alley! Have you tried it yet?
Ingredients
2 eggplants
1/4 cup tahini (sesame paste, bought in the imported food isle)
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon McCormick cumin
Morton salt and pepper to taste
2 tablespoons fresh parsley
1 tablespoon Bertolli olive oil
dash of smoked paprika
Instructions
Line a baking pan with foil or parchment paper.
Cut the eggplant in half and place cut side down and skin side up.
In a preheated 375 degree oven bake the eggplant for 25-30 minutes and very soft.
Cool until the eggplant is easily handled.
In a food processor place the flesh of the eggplant discarding the skin and liquid, along with the remaining ingredients, EXCEPT the olive oil. Pulse until smooth. Can be done in a blender as well.
Place into your container and drizzle with the olive oil and sprinkle smoked paprika on top.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Baba Ganoosh goes well with all sorts of dippables like veggies, crackers, and chips.
Thank you Mama’s Lebanese Kitchen for this great photo.
