Baba ghanoush or baba ganoush is a Lebanese dip that is similar to hummus and absolutely delicious. Hummus is made with chickpeas and Baba Ghanoush is made with eggplant. Both are combined with tahini, olive oil lemon, garlic, salt and black pepper and commonly included in mezze platters and served regularly at every meal. It’s actually one of my favorite dips as I love eggplants.
HERE’S HOW I MADE IT
While at the Mediterranean grocery store, I picked up a jar of fire roasted eggplant puree. This is a great timesaver. Traditionally the eggplant is grilled, giving it a smoky and fire roasted flavor. It can also be made by roasting the eggplant in the oven. Had I not purchased the puree, I would need to slice and roast about 2 medium size Italian eggplants (less seeds) and that would add about 20 minutes to the overall recipe time.
In a food processor, combine the egg plant puree (or flesh of two roasted egg plants) with a generous 1/3 cup of tahini, 2 1/2 Tablespoons Greek yogurt, 2 Tablespoons olive oil, juice of 1 1/2 lemons, 2-3 minced garlic cloves, 3/4 teaspoon kosher salt, 1/2 teaspoon sumac (substitute with lemon pepper seasoning mix) and 1/4 teaspoon of black pepper. Blitz until completely smooth.
Transfer to a serving bowl and with a back of the spoon, make a few swirls on top. Drizzle with extra virgin olive oil and fresh cracked black pepper. Serve with cucumbers, bell peppers, pita wedges or any other vegetable of your choice.
Easy Baba Ghanoush
A healthy and delicious roasted eggplant dip, perfect for a mezze platter or any time snack with pita or vegetable slices.
- 2 large eggplants substitute jar of fire-roasted eggplant puree
- generous ⅓ cup of tahini
- 2½ – 3 Tablespoons Greek whole milk yogurt
- 2 Tablespoons extra virgin olive oil
- juice of 1 ½ lemons
- 2-3 garlic cloves
- ½ – ¾ teaspoon kosher salt
- ½ teaspoon sumac substitute with lemon pepper seasoning mix
- ¼ teaspoon black pepper
Combine all the ingredients in a food processor until smooth, scraping down the sides midway.