Baba Ganoush
Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
Ingredients
- 3 small eggplants (I used globed eggplants)
- 2 cloves garlic
- 1 tablespoons lemon juice
- 3 tablespoons tahini
- 2 tablespoons olive oil, more for roasting the eggplant and garnish
- 2 tablespoons flat-leaf parsley, more for garnish
- 1 teaspoon coarse salt, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 400° Fahrenheit.
- Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
- Roast for 35-40 minutes or until very tender.
- Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
- Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
- Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
- Garnish with additional olive oil and chopped fresh parsley.
- Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
Nutrition
Calories: 220kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 594mgPotassium: 870mgFiber: 11gSugar: 12gVitamin A: 382IUVitamin C: 13mgCalcium: 56mgIron: 2mg