Baba Ganoush Dip
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Cooking time
Ingredients
For 6 Dozen(s)
Recipe
- 1 large eggplant
- 2 tablespoon(s) tahini paste (or nut butter)
- 2 tablespoon(s) lemon juice
- 1 clove garlic
- 1 pinch(es) chili powder
- 2 tablespoon(s) olive oil
- 1 pinch(es) salt, or to taste
- 1 pinch(es) smoked paprika or sumak
Baba Ganoush Dip Directions
- Preheat oven to 400F.
- Slice eggplant in half lengthwise and brush with some olive oil. Place on foil lined pan and bake for 45 minutes or until soft.
- Allow eggplant to cool, then scoop out insides of eggplant and combine in food processor with tahini, lemon juice, garlic and chili pepper, discarding any skins. Mix all until smooth.
- Slowly drizzle in olive oil through feed tube until well combined. If the mixture is too runny, add a scoop of Mila and wait 5 minutes. Add more as needed.
- If you have some smoked paprika or sumac at home, sprinkle a little bit of that over the mixture.
- Add salt to taste. Serve with some slices veggies to dip in.
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