I can’t believe all the different types of hummus there is available in the grocery store. Growing up with a Lebanese father, this dish was often at family gatherings and it’s really easy to make. But today I wanted to share a very similar dish called Baba Ganoush. Baba Ganoush is basically hummus made with eggplants instead of chickpeas.
I like to grill the eggplant so that the dip has a nice smoky flavor, but you can also bake it, which is nice,especially in the wintertime. We usually serve this dish with pita wedges, but you can certainly use carrot sticks or celery, if you want to go the low-carb route. Enjoy
Baba Ganoush: Hummus’ Cousin
- 1 large or 2 medium eggplants
- 2 T Tahini paste
- 2 lemons
- 1 large clove of garlic
Wash eggplants and grill on all sides until they become charred and soft
Remove from heat and let cool slightly before removing the skins.
Cut off the top and bottom and roughly chop the eggplant flesh.
In a food processor chop garlic.
Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
Process until smooth add lemon juice or water until you get the desire consistency.
Place in serving bowl. Drizzle with olive oil and sprinkle with paprika.
Serve with pita wedges.
Recipe NotesYou can cut the eggplant in half and bake instead of grilling them but you will not have the smoky flavor of the grill. Variety the amount of garlic and lemon juice to your liking. Sumac is the traditional topping, but I use paprika as it is readily available.