Baba Ganoush: Hummus’ Cousin
Ingredients
- 1 large or 2 medium eggplants
- 2 T Tahini paste
- 2 lemons
- 1 large clove of garlic
- salt
Instructions
- 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.
Notes
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.
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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Tried this recipe?Tag @hearthnvine on Instagram