Baba Ghanoush

Baba Ghanoush – Popular Middle Eastern Dip

Baba ghanoush has to be my second favorite dip, hummus being my number one, of course. Baba ghanoush is a very popular appatizer in the middle east just like hummus. It is surprisingly easy to make and contains very few ingredients. I’m a big fan of minimal ingredients, both when it comes to eating a food and making a dish at home. It just makes life easier to say the least. The typical baba ghanoush is made of roasted eggplant, tahini, garlic, lemon juice, olive oil and salt. That’s it! Very basic ingredients make the best foods in my opinion.

Since I love hummus and baba ghanoush so much I decided to mix the two together! This must be one of the best decisions I’ve ever made! The smokiness from the eggplant and the smoothness from the hummus blended together makes this dip perfect. I like to top it off with some sumac which is a spice that has a sour and fruity taste to it. This spice is perfect for this dip, but can be used in many other dishes as well; fish, chicken, kebab, salad dressings and more.

I’ve already made a recipe for hummus and to make this perfect dip all you’ll need to do is roast a large eggplant and mix it together with half the hummus, that will come out of my hummus recipe. This way you’ll two dips. The hummus and the baba ghanoush.

If you don’t want to end up with the extra hummus and only want the baba ghanoush then follow the recipe below. It gives you the exact measurements of all the ingredients for the baba ghanoush.

Servings Prep Time
4-6 People 30 Minutes
Ingredients
Servings: People
Instructions
  1. Start by cutting your eggplant lengthwise in half and poke a few holes in it with a fork.
  2. Place on aluminum foil -skin side up on the highest rack with the broiler on high for 15 minutes.
  3. After 15 minutes place the hot eggplants in a bowl with cold salt water and let them cool.
  4. Meanwhile make your hummus by blending the rest of the ingredients in a food processor.
  5. Once the eggplants are cool scrape the “flesh” off and place them in the blender with the hummus and pulse a few times.
  6. Spread the dip on a big plate and top it off with sumac and some olive oil if you desire.

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