Baba Ganoush (basically hummus, but then using aubergine/eggplant), is one of my all-time favorite dips! For those who don’t know, Baba Ganoush is a Middle-Eastern dip made from grilled aubergines, tahini, garlic, lemon juice and salt. At the moment I’m supporting my mom on the Whole30 diet, which is more or less a Paleo-based diet, I decided to make this aubergine-based dip instead of hummus, as chickpeas (garbanzo beans) are off-limits.
Firstly, get yourself some large aubergines. I used three this time, but if they’re particularly small I’ll use 4-6 aubergines. You should then preheat the grill on the hottest setting possible. Cut the aubergines in half lengthwise and place face-down on a baking sheet. Grill for about 10 minutes, until the skin is charred, and then turn over and continue to grill the other side until browned, approximately 5-7 minutes.
The grilled aubergines should be soft, and once cool enough to handle, scoop the insides into a food processor with a spoon. If any of the purple skin comes off with the aubergine, don’t worry, it doesn’t matter.
Add the remaining ingredients: 2-3 garlic cloves, 3 tablespoons of tahini (light or dark, or a mixture of both), the juice of one lemon, and some salt (to taste). I used pink Himalaya salt, as I had it lying around the kitchen, but any salt will do. Then use your food processor until the mixture is smooth. I think it is very important to taste everything while you’re making it, just to make sure all the flavors work! So often I realise I’ve forgotten to add one of the ingredients, or haven’t added enough of an ingredient. So by tasting on the go, you make sure that nothing is forgotten and everything tastes great! And if you really like a garlic-y taste, or if you prefer having a stronger tahini flavor, feel free to add more (or less), and alter it to your own taste! Most Baba Ganoush recipes will include the addition of olive oil, but personally I don’t think that it needs any.
Mmmmm so smooooooth.
This dip is great with vegetable crudités such as carrot, celery, cucumber and sticks, or with bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears. Its also great on wraps or on Middle-Eastern style breads! (although I can’t have any right now because of the Whole30 diet).
Oh yeah, and I’m a bit of a messy cook sometimes….
- 3 large aubergines/eggplants (or 4-6 small ones)
- 2-3 cloves of garlic
- 2-3 tbsp tahini (light or dark)
- 1 lemon (juiced)
- 1 tsp salt
- Preheat oven grill at the highest setting
- Cut aubergines in half lengthwise and place on baking paper and grill face-down for 10 minutes. Flip aubergines and grill for another 5-7 minutes until browned.
- Scoop the insides into a food processor and add garlic, tahini, lemon juice, and salt, and blend until smooth.
- Taste for flavor and adjust if necessary!