Baba ganoush is a delicious Mediterranean dish made from eggplant, tahini, garlic, and lemon juice. While it is often served as a dip, it can also be used as a spread or sauce. If you've never tried baba ganoush before, you're in for a treat! The creamy texture and bold flavors are sure to delight your taste buds.
Has a Smokier Flavor
While baba ganoush shares many similarities with hummus (both are made from mashed beans or vegetables, mixed with tahini and olive oil), there are some key differences. Firstly, baba ganoush is typically made with eggplant, while hummus is usually made with chickpeas. Secondly, baba ganoush often has a smokier flavor due to the fact that the eggplant is typically grilled or roasted before being mashed. Finally, while both dips are commonly served with pita bread or vegetables, baba ganoush is more likely to be served as an appetizer or side dish, while hummus is more commonly eaten as a main meal.
A great vegan alternative
If you're looking for a delicious and healthy dip or spread, look no further than baba ganoush! This flavorful dish is perfect for satisfying your hunger without weighing you down. Serve it with pita bread or vegetables, or enjoy it as a standalone snack. And since it's made with eggplant, it's a great vegan alternative to hummus.
Baba ganoush is a delicious Mediterranean dish made from eggplant, tahini, olive oil, and lemon juice. While it can be enjoyed on its own, baba ganoush is often served as a dip or spread for bread and crackers.
To make baba ganoush, you will need:
- - 1 large eggplant ( organic, if possible )
- - ⅓ cup tahini
- - ¼ cup extra-virgin olive oil
- - 2 tablespoons of lemon juice
- - 1 garlic clove
- - salt and pepper to taste
Baba ganoush is a delicious Mediterranean dip that is perfect for any occasion. Made with roasted eggplant, tahini, olive oil, and lemon juice, it is both flavorful and healthy.
To make baba ganoush, start by roasting your eggplant.
- - Preheat your oven to 400 degrees Fahrenheit and
- - line a baking sheet with foil.
- - Cut the eggplant in half lengthwise and place it cut-side down on the baking sheet.
- - Roast for 30-40 minutes, or until the eggplant is soft and tender.
- - Once the eggplant is roasted, allow it to cool before removing the skin.
The skin should come off easily; if it does not, you can use a spoon to help loosen it.
- Next, add the eggplant to a food processor or blender, along with the tahini, olive oil, lemon juice, garlic clove, salt and pepper. Blend until smooth.
Serve immediately or store in an airtight container in the fridge for up to one week.