Easy Smoky Baba Ganoush Dip
Ingredients
- 2 medium eggplants
- 2 cloves garlic
- Juice from 1/2 lemon
- 2 tablespoons avocado oil
- 3 tablespoons tahini
- 1/2 teaspoon cured sumac
- 1/2 teaspoon aleppo pepper
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- 2 tablespoons olive oil
- A bunch of chopped fresh herbs such as parsley or chives
Preparation
Cut the eggplants in half lengthwise, drizzle the avocado oil on the cut side, and place them cut side down on a large baking sheet.
Bake at 400 degrees Fahrenheit for 35-40 minutes until the skins are wrinkled and the eggplant is extremely soft, then let cool until easy to handle, about 10-15 minutes.
Scoop out all the flesh and add it to a food processor along with the tahini, lemon juice, garlic, sumac, aleppo pepper, and smoked paprika, season with salt and pepper, and pulse until smooth and creamy, leaving a bit of texture if desired.
Pour the mixture into a bowl and garnish with olive oil, additional spices, and fresh herbs, then serve with warm pita bread and/or cut vegetables.
Notes
This is a Lebanese-inspired eggplant dip that is easy to make with few ingredients and can be enjoyed with warm bread or fresh cut veggies.
