So, baba ganoush is the ugly step sister to hummus. Both dips originate from the mediterranean and have a similar flavor and texture. But, while you see hummus in all varieties lining the deli shelves of the grocery store, I have yet to see any baba ganoush. I’m not sure why baba ganoush gets so ignored. Perhaps people just don’t like eggplant as much as chickpeas? Regardless, you’re totally missing out if you haven’t tried baba ganoush! It’s simple to make, but has a smokier and more savory flavor than hummus. Use it just the same: spread it on a sandwich or serve with vegetables and pita bread for dipping.
A delightful, smokey, and savory mediterranean sandwich spread or vegetable dip.
- 1 large eggplant, halved
- 1/4 cup tahini
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1-2 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1 Tbsp flat leaf parsely, chopped
Preheat oven to 400F. Line a baking sheet with parchment paper.
Prick skin of eggplant with fork and place cut side down on parchment paper. Back about 30 minutes or until eggplant begins to collapse in on itself.
Allow eggplant to cool and then scoop out inside with spoon, leaving the skin behind. Place eggplant (minus the skin), tahini, garlic, lemon juice, cumin and salt in a blender or food processor. Blend for 20-30 seconds on medium until reaches desired consistency. Add in a tablespoon of olive oil for a creamier spread.
Drizzle with olive oil and garnish with parsley, and smoked paprika.