Baba Ganoush is Levantine dip consisting mainly of roasted or grilled aubergines and tahini. It became a great, quicker & lighter alternative to hummus at my house.
It’s very similar to hummus – just replace the chickpeas with aubergines and there you have it.
Don’t get me wrong, NOTHING can replace a good homemade hummus, you’re talking to an Israeli here 😅. But Baba Ganoush, if done well, is super delicious and it’s just a lot less effort than soaking chickpeas overnight and then cooking them for six hours (which I LOVE to do, just don’t always have the time for it). Compared to hummus it’s just as smooth, but fluffier and lighter. And who doesn’t love roasted aubergines?
UPDATE: This recipe is now featured in the KptnCook App ❤️
Yield: A full muesli bowl
Time: 40 min roasting + 10 min prepping
2 small-medium aubergines
2 tbsp olive oil (if roasting)
3-4 tbsp good quality tahini
1 small garlic clove, crushed
2 tbsp freshly squeezed lemon juice
1/4 tsp ground cumin
1/4 cup of warm water.
Sea salt & freshly cracked pepper
For serving: Olive oil & chopped parsley
You can either burn or roast the aubergines, this will give you this desired, irreplaceable smoky taste.
For burning: Wash and dry the aubergines, then pierce with a fork all over about 10 times. Place the aubergines on your BBQ grill or on the direct flame on the hob, turning until completely charred outside and super soft inside when putting a knife through. On the hob it should take 25 – 30 min, on the BBQ it could take up until 45 min. Let them cool off a bit before the next step.
For roasting: Wash and dry the aubergines, then pierce with a fork all over about 10 times. Preheat the oven to 220°c. Roast the aubergines for 45 – 60 min (depending on the size), turning once or twice, until completely charred outside and super soft inside. Take the aubergines out of the oven and let them cool off a bit.
Cut the aubergines in half and scoop out the flesh. Toss the about 90% of the peel, and keep the rest.
Now, either mash the aubergine together with the 10% of the peel with a fork until you get a chunky paste, then mix in the rest of the ingredients. Or place it a food processor together with 1/5 teaspoon salt, 3 – 4 tbsp good quality tahini, 1 small crushed garlic clove, 2 tbsp freshly squeezed lemon juice, 1/4 tsp ground cumin, and about 1/4 cup of warm water. Puree everything together, adding more warm water if needed, until you get a smooth paste with still visible peel pieces. Adjust the seasoning with more salt & pepper, and add more lemon juice or tahini to your liking.
Serve: place the ready baba ganoush in a bowl, garnish with chopped parsley and more olive oil and voilà!
It’s best served with a fresh baguette, naan or pita bread. But I often have it just as a light TV snack or dinner with chopped carrots, celery and cucumber.
p.s. cover image credit goes to KptnCook App