Easy Baba Ganoush
This easy homemade Baba Ganoush is a creamy, smoky eggplant dip that will turn any eggplant hater into a lover. Made with roasted eggplant, tahini, garlic, and lemon, it’s the perfect healthy appetizer to pair with pita bread or fresh veggies.
Ingredients
- 1-2 globe eggplants about 2 lbs
- 3 tbsp extra virgin olive oil plus 1 tbsp for garnish
- 2-3 tbsp roasted tahini sesame paste
- 1-2 garlic cloves finely chopped
- ½ tsp ground cumin
- Juice of one lemon or lime about 2 ½ tbsp
- Salt and cayenne pepper to taste
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400°F (200°C).
- Cut eggplants in half lengthwise. Poke a few holes in them with a fork.
- Drizzle with olive oil and place them cut-side down on a foil-lined baking sheet.
- Roast for 35-40 minutes or until very tender.
- Let eggplants cool for about 15 minutes, then scoop out the flesh into a bowl.
- Add tahini, garlic, cumin, lemon juice, salt, and cayenne pepper to the bowl.
- Mash with a fork until smooth and well combined.
- Drizzle with extra olive oil and garnish with chopped parsley.
- Serve with toasted pita bread or fresh vegetables. Enjoy!