Having many green thumbs in your family means occasionally having to come up with creative ways to use fresh produce. This was the case this past summer with a seemingly endless supply of eggplants from my parent’s garden. I used this opportunity to make baba ghanoush, a roasted eggplant dip, which just so happens to be one of my favourite dips. As I was browsing through recipes I realized how the ingredients in baba ghanoush were almost identical to those in hummus, so combining the two just made perfect sense!
The result is a deliciously creamy dip, with just a hint of smokiness from the roasted eggplant, and a nice kick from the garlic and fresh lemon. The roasted eggplant serves two purposes: one to add extra vegetables into your diet (always a bonus!), and two it adds extra moisture so you don’t have to use a ton of excess oil. You can find tahini, or sesame paste, in most super market alongside other nut and seed butters.
This dip is great served with whole-wheat pita, tortilla chips, cut up vegetables or as a substitute for mayo in sandwiches or wraps.
- 2 globe eggplants, or 4 Japanese eggplants.
- 2 lemons, juiced
- ¼ cup tahini
- 2 cloves garlic
- 1 19oz (540ml) can of chickpeas, drained and rinsed under water.
- 2 tablespoons olive oil, plus more for garnish
- Salt and pepper to taste
- Smoked paprika (optional garnish)
- Roast the eggplants: using a fork pierce the eggplant a few times then place on a on tin-foil lined baking sheet. Roast at 400F for 30-40 minutes, until insides are soft and the outer skin is slightly charred and wrinkled.
- One cooled, slice eggplants in half and scrap out inside, leaving the charred skins behind. Set aside
- Add the remaining ingredients, minus the eggplant, into your food processor and blend together.
- Next add the roasted eggplant and pulse a few times to combine. This will yield a slightly chunky dip so if you prefer a more creamy consistency continue to blend.
- Season with a generous pinch of salt and pepper to taste. If needed you can add a tablespoon or two of water if the mixture seems dry.
- Transfer to a serving dish and refrigerate until ready to serve.
- Garnish with smoked paprika and a drizzle of good quality olive olive.