Baba Ganoush
Enjoy a trencher of this homemade baba ganoush dip with all of your favorite fries and veggies! Each zest is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
Dips are one of my all-time favorite appetizers to serve and snack on. The only problem is, a lot of them don’t really work for my diet. The unconfined thing well-nigh things like hummus and baba ganoush is that they’re packed with body-loving nutrients so it’s a snack you don’t have to worry well-nigh eating! Try this pumpkin hummus, black stone hummus, or avocado hummus next!
What is Baba Ganoush?
Baba ganoush, moreover known as baba ghanoush or baba ghanouj, is a dip similar to hummus but is made with eggplant instead of chickpeas. Don’t let that scare you- when roasted, eggplant has the most summery and linty flavor, similar to squash or zucchini! Once you tousle it with some olive oil, tahini, garlic, and spices, it becomes a truly succulent and satisfying snack.
It’s smoky from the roasted eggplant but linty from the tahini and olive oil, seasoned to perfection with spices and fresh herbs. It’s amazingly smooth with a complex, succulent flavor. You’ve got to requite it a try! Eggplant is such an underrated veggie and so versatile! If you have extras, you’ll have to try this eggplant parmesan or make some eggplant pizza!
Ingredients Needed
Like hummus, baba ganoush is such a unconfined titbit to make considering of its simple ingredients. As long as you have tahini and eggplant, the rest of the ingredients needed to make this dip will be in your spice rack! Check out the recipe vellum unelevated for word-for-word measurements
- Small Eggplants: I used globed eggplants. This makes the mankind easy to scoop out!
- Garlic: I like using fresh minced garlic since it’s packed with so much succulent savory flavor, but garlic powder works, too!
- Lemon Juice: Adds a pop of zesty flavor. You can use fresh or bottled.
- Tahini: Tahini is a sesame seed paste that adds savor and smooth texture to the baba ganoush.
- Olive Oil: Used for roasting the eggplant and adjusting the consistency of the dip.
- Flat-Leaf Parsley: Adds an uneaten uplift of savor and aromatics. Used in the baba ganoush and as a garnish.
- Coarse Salt: Add to taste to enhance the overall flavor.
- Seasonings: I used ground cumin and smoked paprika for warm, flavorful spice.
How to Make Baba Ganoush
Baba ganoush is so easy to make! All you have to do is roast your eggplant and then tousle it together with succulent savory spices! It’s the perfect wing to any party or get-together.
- Preheat: First, preheat the oven to 400° Fahrenheit.
- Prepare Eggplants: Cut the eggplants in half lengthwise. Line a sultry sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to stratify on both sides. Place cut side lanugo on the prepared pan.
- Roast: Next, roast for 35-40 minutes or until very tender.
- Add to Blender: Allow the cooked eggplants to tomfool slightly. Gently scoop out the mankind into a supplies processor or blender.
- Add Seasonings: Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
- Blend: Blend all of the ingredients together until desired consistency is reached. Requite it a taste and add increasingly salt if needed.
- Add Garnish: Garnish with spare olive oil and chopped fresh parsley.
- Serve: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
Can I Make Baba Ganoush Without a Supplies Processor?
Yes! Roasted eggplant is extremely tender so you can mix your baba ganoush ingredients together by hand. If you like chunkier dips, this is the way to go.
Tips for Making Baba Ganoush
Here are a few simple ways to customize and perfect your baba ganoush! I’ve moreover included some ideas on what to serve slantingly this tasty dip!
- Adjust Consistency: If you want your baba ganoush to be thicker, add increasingly composite eggplant or tahini. If you want it to be increasingly smooth, add a tablespoon of water or an uneaten drizzle of olive oil and mix.
- Add Salt: Roasting your eggplant helps alimony it from tasting bitter, but if you taste test your baba ganoush and it still has a stormy flavor, try subtracting increasingly salt to wastefulness out the flavor.
- Serve With: Crisp veggies like carrots and celery are unchangingly a good idea! As far as fries go, since baba ganoush is a thicker dip, you’ll want to use increasingly substantial things like pita or flatbread chips. Crostini is unconfined too!
Storing Leftovers
Baba ganoush is unconfined for keeping in the fridge and snacking on throughout the week!
- In the Refrigerator: Store in an snapped container for up to 4 days.
Note: The ingredients may separate as it sits, so requite your dip a quick stir surpassing serving.
More Mediterranean Favorites
Baba Ganoush
Ingredients
- 3 small eggplants (I used globed eggplants)
- 2 cloves garlic
- 1 tablespoons lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil, more for roasting the eggplant and garnish
- 2 tablespoons flat-leaf parsley, more for garnish
- 1 teaspoon coarse salt, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 400° Fahrenheit.
- Cut the eggplants in half lengthwise. Line a sultry sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to stratify on both sides. Place cut side lanugo on the prepared pan.
- Roast for 35-40 minutes or until very tender.
- Allow the cooked eggplants to tomfool slightly. Gently scoop out the mankind into a supplies processor or blender.
- Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
- Blend all of the ingredients together until desired consistency is reached. Requite it a taste and add increasingly salt if needed.
- Garnish with spare olive oil and chopped fresh parsley.
- Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
