Baba Ganoush, the ultimate meatless dip only second to hummus!
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This smoky eggplant dip is naturally vegan and is a great way to change up your hummus game. It uses almost all the same ingredients except for chickpeas or garbanzos. Some use a food processor to make it but I find when you roast the eggplant till soft you can chop it all by hand and get a great texture. The best part- this dip is even better cold. Full recipe here ⬇️
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BABA GANOUSH
Ingredients (Serves 2-3):
—1 eggplant
—2 Tbsp. Tahini
—¼ cup extra virgin olive oil
—1 lemon, juiced
—2 garlic cloves, roasted
—Sprinkle of each- cumin, paprika, Chile flakes
—Pinch of salt
—Toasted walnuts (optional)
—Chopped parsley (optional)
—pita chips, cut celery, carrots for dipping
Directions:
Roast eggplant over open fire (burner) or in oven at 400 F for 20 or 30 minute or until fully blackened and soft. Then set aside and bowl and cover 5 minutes to steam. Then, remove black skin and chop up.
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Add remaining ingredients except walnuts and some parsley. Top with toasted walnuts, chopped parsley and more olive oil to serve. Serve with your favorite pita or veg. Keeps at least 4 days in fridge and tastes great cold.
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