Think of Baba Ganoush as the sexier, smokier cousin to hummus. It’s a roasted eggplant dip that can be served with vegetables and pita breads, or used in wraps and sandwiches. Baba ganoush is a bit lighter than hummus, since it’s made from veggies rather than beans, but it’s also a perfect compliment to the beany-ness. This Caramelized Onion Hummus is our favorite, in case you were wondering.
3 medium-sized eggplants
3 cloves garlic, peeled and smashed
½ cup tahini
Salt to taste
3 tablespoons freshly-squeezed lemon juice
1 tablespoon olive oil
½ teaspoon liquid smoke (optional but delicious)
Pinch chili powder or cayenne
- Preheat oven to 450º.
- Split eggplants lengthwise and lay flat on baking sheet. Add garlic to baking sheet and bake for 20 to 30 minutes, until eggplant is soft and roasted. Check by using a sharp knife through the middle. Remove from oven and let cool.
- Scrape out the pulp from eggplants, and add to processor with garlic and all other ingredients. Blend until very smooth, scraping the sides if needed.
- Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.
Yield: about 4 cups dip