This rich creamy Middle Eastern dip is a great addition to a wrap or served with crackers. This Baba Ghanoush will be the hit of your party!
Hummus is something I frequently have in my fridge, especially since starting Create Mindfully. I have made a few different hummus recipes, mostly spicy ones, like Chipotle Hummus, and Jalapeño Cilantro Hummus. It is worth making your own because it is at least half the price, and you can control what you put in it.
Recently I was gifted with four gorgeous eggplants – thank you Mr. and Mrs. Rojas! So, I thought I would make Baba Ghanoush, a Mediterranean dish using eggplants.
Many of the ingredients are the same for hummus and baba ghanoush: tahini, lemon juice, and garlic. The main difference is you don’t use garbanzo beans in baba ghanoush like you do in hummus. Instead you use eggplant. You can roast the eggplant in an oven, the way I did here, or you can grill them on a BBQ or a grill pan.
I just made this recipe a couple of days ago, and it is almost gone because it is so good. Hopefully you will enjoy it too!
This eggplant dip is sure to please.
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- 3 medium eggplants
- 2 tablespoons olive oil
- 1/4 cup + 1 tablespoon tahini
- 3 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- Preheat oven to 400°.
- Prick the eggplant, and cook whole.
- Bake @ 400° for 15 minutes, and flip the eggplant. Bake another 15 minutes, or until wrinkled and black.
- After eggplant cools, peel off the skin and discard as many seeds as possible.
- Mix the eggplant with the rest of the ingredients in a food processor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.