Is there anything better than dip? Creamy, smooth, tasty. Like a snack that becomes a meal. Vegetable based and dairy free is an extra bonus. You can dip with veggies if you're feeling healthy, pita if you're feeling fantastic, and chips if you're feeling naughty!
As a former non-hummus eater, baba ganoush was my go-to dip when eating Mediterranean food. I love the freshness from the lemon and heartiness from the eggplant. And it never feels as heavy or dense as a bean-based dip. So many wins here.
In my whirlwind of end-of-semester grad school work, travel, and some semblance of a social life, I wish I had baba ganoush in my fridge right now! It would be a perfect dinner, especially with everything bagel chips. Last night I had 1 piece of bacon, my last two eggs, and cereal for dinner. I need some more veggies! Here is a dip recipe with lots of flavor, lots of health, and fantastic flavor. You should definitely whip yourself up a batch!
Adapted from Why I Am Not Skinny
Yield - 12 ounces (5-6 servings)
1 large eggplant
1 garlic clove
2 tablespoons tahini
1 teaspoon salt
1 lemon, juiced
1 tablespoon olive oil
1/4 cup water as needed
Preheat the oven to 400 ˚F and poke the eggplant several times with a fork. Place on a foil covered baking sheet and roast for 30-40 minutes or until soft.
Let cool. I left the skin on because I like the bitterness and color.
Cut off the top of the eggplant and chop into rough pieces. Finely chop the garlic.
Add the eggplant, garlic, tahini, salt, lemon juice, and olive oil to a food processor. Pulse until the mixture is smooth.
Taste and add more salt, seasoning, or water until you have achieved the right texture and flavor for your liking.
Scrape into a bowl and cover. Refrigerate for several hours allowing the flavors to marry.
To serve, sprinkle with paprika and place alongside bagel chips. Trust me on the everything bagel chips!