Indulge in a creamy, luxurious dip with a helping of this delightful Eggplant Hummus (Baba Ghanoush)!
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:Serves 6; Makes 2 cups 1x
Category:Sides & Sauces
Ingredients
Scale
3 medium eggplants or 6 to 8 small eggplants (large eggplants are too meaty/seedy)
4 tablespoons tahini
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
Salt (to taste)
1 tablespoon extra virgin olive oil
2 tablespoons cilantro, chopped
Cheesecloth
Instructions
Preheat oven to 425 degrees F. Slice the eggplants lengthwise and lay fresh side down on a baking sheet. Cook for 45 minutes to 1 hour, or until tender. They should collapse when poked. Remove from oven and allow to cool completely.
Use a spoon to scoop out flesh once cooled and use cheesecloth to strain out any extra moisture (wrap and squeeze).
Add meat of eggplant, tahini, garlic, lemon juice, smoked paprika, black pepper, and salt to a blender; discard skins. Blend gently, as this is better when there is still some texture. Just a few pulses will do.
Drizzle with olive oil and fresh cilantro, then enjoy with pita bread, veggies, and more.
