Baba Ghannoush (Arabic Dip)
photo by Hommus
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 large eggplant
- 2 crushed garlic cloves
- 1⁄2 cup sesame, tahine (100% ground hulled sesame paste)
- 3 lemons, juice of
- salt (to taste)
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
directions
- Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
- Split eggplant open and scoop out the inside pulp together with the juice.
- Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
- Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
- Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
- Baba Ghannoush is best served cold.
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Reviews
-
I love baba ghannoush in all it's variants.<br/><br/>This is a really delicious recipe. I added a bit roasted sesame seed for the decoration.<br/>I served this bulgur and grilled lamb meat! ;yummy: Next time we will have this with fresh homemade flatbreads!<br/><br/>Thanks a lot for posting this recipe.
RECIPE SUBMITTED BY
My name is Louie, and my nick name is Hommus, because I love Hommus,its delicious.
I guess having Hommus as a nick name is better than having Baba Ghannous (Arabic Dip) as a nick name.
I am of Palestinian orgin and a happily married man for 33 years. I own a Business , (retail Clothing) but I love cooking, its my hobby. I like to cook Arabic Dishes and also recipes from all around the world. I learned my Arabic recipes from my mother . who is a super great cook. In fact my favorite cookbook is the recipes I learned from my Mother.
Recently I started to use the slow cooker and I noticed the difference in the flavor.