Lebanese Baba Ghanoush
This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!
Servings 6 servings
Calories 81kcal
Ingredients
Instructions
- Preheat oven to 400° F degrees.
- Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.
- When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.
- Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Pulse a few times until the ingredients are incorporated but the mixture still looks chunky.
Video
Notes
*Nutrition label is for dip only and does not include additional ingredients for serving, i.e. olive oil, pomegranate seeds, or pita chips.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead: I would recommend making this one day ahead of eating it, or at least a few hours in advance. The dip will get thicker and the flavors will enhance as it cools in the fridge. The easiest part to make ahead though is roasting the eggplant. I recommend roasting it next time you have the oven on or you're firing up the grill.
Sourcing: You can find the tahini at Middle Eastern markets, natural-foods stores. Most large supermarkets now carry it as well, often located with other Middle Eastern ingredients or in the peanut butter section.
Substitutes: For best results, follow the recipe as is and use only fresh garlic and fresh lemon juice. If you are allergic to tahini, you can use olive oil.
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 232mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg