Friday, December 19, 2014

Baba Ganoosh


If you like hummus, you will enjoy baba ganoosh. This dip is made with roasted eggplant instead of cooked chick peas. A good healthy alternative for creamy dips that is also dairy free, you can enjoy during the Christmas season.

  • 2 eggplants
  • 1/4 cup tahini (sesame paste, bought in the imported food isle)
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 2 tablespoons fresh parsley
  • 1 tablespoon olive oil
  • dash of smoked paprika
  1. Line a baking pan with foil or parchment paper. 
  2. Cut the eggplant in half and place cut side down and skin side up. 
  3. In a preheated 375 degree oven bake the eggplant for 25-30 minutes and very soft. 
  4. Cool until the eggplant is easily handled. 
  5. In a food processor place the flesh of the eggplant discarding the skin and liquid, along with the remaining ingredients, EXCEPT the olive oil. Pulse until smooth. Can be done in a blender as well. 
  6. Place into your container and drizzle with the olive oil and sprinkle smoked paprika on top. 

5 comments:

  1. Yum - I've never tried making this! Thanks for the recipe!

    ReplyDelete
  2. Interesting idea to use eggplant instead of chickpeas for the base. Smoked paprika is another new one for me.

    ReplyDelete
  3. I have not tried this recipe but have made others and it is delicious. My son is allergic to all dairy so this is a great "creamy" dip for him. Thanks for sharing this recipe I will try your version of this great dip next time I make it.

    ReplyDelete
  4. Do you think that you could freeze part of this recipe? I am a cook for one-er and it would be nice to be able to freeze some for later.

    ReplyDelete
    Replies
    1. I have never tried to freeze it, but I would think it could be. If you try it, please comment again to let us know if that worked or not.

      Delete