Learn how to make Baba Ganoush. A delicious Middle Eastern dip, very similar hummus, where you use eggplant instead of chickpeas as the base.
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 similar to traditional hummus but it’s made with eggplants instead of chickpeas. You may have seen it listed on the menu at a Middle Eastern restaurant, but if you haven’t tried it you are in for a treat.
I like to grill the eggplant so that the dip has a nice smoky flavor, but you can also bake it, which is convenient, especially during the winter.
What to serve with this Baba Ganoush Dip
Pita bread wedges – This is what we always serve with our Baba. It’s a great idea to heat the bread a little in the oven if you have time and then cut it up with kitchen shears.
Vegetables – Carrot sticks, celery, red pepper wedges, zucchini, or cucumber. All of these work great and help those who are trying to stay away from carbs.
Chips & Other Crackers – Corn tortillas chips or scoops, and crackers made with different grains for those who prefer to stay away from gluten.
If you haven’t tried it or haven’t tried making Baba Ganoush I definitely recommend it. It used to be hard to find nice eggplant in the store during the offseason but with today’s easy availability there are no excuses.
P.S. If you enjoy Middle Eastern dishes you make want to try this Stuffed Zucchini or “Kusa” recipe. My Aunt Mimi’s famous authentic hummus is a family favorite and one that I often am asked to bring to parties, and this Middle Eastern Bread Salad recipe with a yummy dressing for something a little different.
- 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.
You 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.
Amount Per Serving Calories 79 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 77mg Carbohydrates 15g Fiber 4g Sugar 5g Protein 2g