Easy Creamy Baba Ganoush
This dip is deliciously creamy dreamy! Serve it with pitas or veggies for a delicious snack or lighter meal.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings: 4
For the rest:
- 1/4 cup(s) tahini
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) lemon juice
- 2 clove(s) garlic
- 1/2 teaspoon(s) salt (or to taste)
- 1/2 teaspoon(s) cumin
- 1/4 teaspoon(s) smoked paprika
- 1 tablespoon(s) parsley chopped
- For serving with Baba Ganoush: pita triangles, carrot sticks, cucumber slices, bell pepper slices, or tortilla chips
Preheat the oven to 450F (230C). Line a large baking sheet with parchment paper.
Halve the eggplants lengthwise and brush the cut sides lightly with the olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the eggplant flesh is very tender.
Once eggplants are cooked, allow them to cool enough to handle, then scoop out the flesh with a spoon, discarding the skin. Place the flesh in a food processor, add tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend until smooth and creamy.
Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish. Serve with pitas or veggies for dipping.
Oil-free: to make oil-free simply omit the oil when roasting the eggplants. When making the dip, omit the oil and sub with aquafaba or water.
Gluten-free: serve with veggies and/or gluten-free pitas or gluten-free bread.
Make-ahead: store the prepared baba ganoush in a sealed container in the fridge for 4 - 5 days.
Serving: 1serving without pitas or dipping veggies (recipe makes 4 servings) | Calories: 216kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 302mg | Potassium: 620mg | Fiber: 8g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg
Find it online:
https://www.easyveganmealplan.com/recipe/baba-ghanoush/