BABA GHANOUSH
This tasty vegan dip gets its healthy game on when served with veggie dippers and pita wedges. Bring on the hungry noshers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line 1 cookie sheet with cooking parchment paper. Have second cookie sheet ready without parchment.
- Rub flesh of eggplant with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Place on parchment-lined cookie sheet. Toss chick peas with remaining oil and salt. Spread in single layer on other cookie sheet.
- Roast eggplant and chick peas 20 minutes; toss chick peas, and roast all 10 minutes longer. Remove chick peas from oven to cool, but continue to cook eggplant 15 to 20 minutes longer or until flesh has dark charred appearance.
- Allow eggplant to cool slightly, then scrape out flesh of eggplant and transfer to blender. Add chick peas, garlic, lemon juice, tahini and black pepper. Cover; blend until mostly smooth, and transfer to small bowl. Sprinkle with paprika. Serve with toasted pita triangles, bell pepper strips and celery.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
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Hotel Laliguras
[email protected]This recipe was a disaster! The baba ganoush was watery and flavorless. I won't be making it again.
Maliha Rohoman
[email protected]I found this recipe to be a bit bland. I added some extra garlic and lemon juice, and it was much better.
raufun islam
[email protected]This baba ganoush was a bit too smoky for my taste. Next time, I'll roast the eggplant for a shorter amount of time.
Gilbert Garcia
[email protected]I used Greek yogurt instead of tahini in this recipe. It was a great way to lighten it up.
george Kamau
[email protected]I roasted the eggplant in my air fryer instead of the oven. It turned out great!
Emlyn The Gremlin
[email protected]I'm allergic to sesame seeds, so I omitted the tahini from this recipe. It was still delicious!
Young voice Shui
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The baba ganoush is so delicious!
mistressmary matt
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this baba ganoush. It's so creamy and flavorful.
Christiana Arowolo
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Pixelated Akita
[email protected]I love the smoky flavor of this baba ganoush. It's the perfect smoky eggplant dip.
Zexo
[email protected]This was a great way to use up some leftover eggplant. It was also a nice change from the usual hummus.
Md Jibon howlader
[email protected]I wasn't sure how I would like baba ganoush, but I'm so glad I tried this recipe. It's now one of my favorite appetizers.
MD Abdul Alim
[email protected]Delicious! I added a bit of extra lemon juice and garlic, and it was perfect.
Musharaf shah
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Sk funny
[email protected]This was my first time making baba ganoush, and it turned out great! I love the smoky flavor from the roasted eggplant.
Sibusiso Blessing
[email protected]I've tried many baba ganoush recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Duen Foster
[email protected]This baba ganoush recipe was a total hit at my last party! It's so creamy and flavorful, and it was the perfect appetizer to serve with pita chips and vegetables.