Baba Ganoush Dip
This baba ganoush dip is a creamy, smoky, and healthy appetizer made from roasted eggplants and tahini. It's easy to prepare and perfect for various dietary needs.
Ingredients
- 2 medium eggplants, pierced with a knife or fork
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 cloves garlic
- ½ teaspoon sea salt
- Finely chopped fresh parsley
- Smoked paprika
- Red pepper flakes (optional)
- Pita bread, for serving
- Veggies, for serving
Instructions
- Preheat your oven to 400°F. Using a knife or fork, pierce the eggplants in several places to allow steam to escape during roasting.
- Wrap the eggplants in foil and place them on a baking sheet. Roast for 50–60 minutes or until the skin is wrinkled and the flesh feels soft to the touch.
- Remove the eggplants from the oven and allow them to cool until they are safe to handle.
- Peel the skin off the eggplants and discard any large clumps of seeds for a smoother texture.
- Place the eggplant flesh in a strainer set over a bowl and allow it to drain for 20 minutes. This step helps remove excess moisture and prevents the dip from becoming watery.
- Add the drained eggplant flesh, tahini, lemon juice, olive oil, garlic, and sea salt to a food processor. Blend until the mixture is creamy and smooth, adjusting the seasoning as needed.
- Spoon the baba ganoush into a serving dish and garnish with parsley, smoked paprika, and optional red pepper flakes. For extra richness, drizzle with olive oil before serving.
- Serve with warm pita bread or crunchy veggies like carrots, cucumber, and bell peppers.