Traditional Baba Ghanoush (Ganoush) is a smooth velvety Middle Eastern dip made of roasted eggplant, tahini, lemon, garlic and herbs.
You are just going to love this delicious low carb vegan traditional Baba Ghanoush (Ganoush) dip on raw veggies, slathered on top of pita breads, on your falafel, as a dip for your kabobs, or just as a snack on top of rice crackers.
We made this traditional Baba Ghanoush (Ganoush) dip as a part of huge Middle Eastern Party Feast. Stay Tuned to HWC Magazine (Healthy World Cuisine) as over the next several posts you are going to learn how to make everything you need to make this delicious vegan Middle Eastern Feast. Check out this spread! We have made falafel, rice and lentils, baba ghanoush, red pepper hummus, Tabbouleh, roasted vegetables, fresh vegetables, pita breads and pickled vegetables.
This is such a fun and interactive meal. Everyone has fun making their own falafel pitas filled with all of the goodies or just snacking on the individual items. It always helps to have pita breads bigger than your head in the middle of the table, but not required, for everyone to tear into and help him or herself. This is some seriously delicious Middle Eastern food.
The roasting of the garlic is not a traditional component of the dish but one that takes this dip to another level, making it sweet and dreamy.
Traditional Baba Ghanoush (Ganoush) recipe is a real winner for those that are following a diabetic friendly or low carb diet, especially if used as a dip for fresh veggies.
Making the dip is a 3-step process in which you first grill directly on the burners, then roast in the oven and then mix in the food processor. The grilling and roasting make the eggplant taste so delicious.
Even if you are not an eggplant lover, you will love this traditional Baba Ghanoush (Ganoush) dip. It is so creamy and rich; you will not even recognize it is an eggplant. Do you see all the benefits for this? Picky kids, husbands and vegetable fearing friends will not know the difference. Tell them it is a cheese dip or something and only you will be the wiser.
Traditional Baba Ghanoush
- 2.25 pounds eggplant
- 4 cloves garlic
- 2 tablespoon lemon juice
- ¼ cup tahini
- ½ teaspoon cumin
- 1 tablespoon olive oil
- Cilantro (coriander fresh chopped) to garnish - optional
- sumac spice dried ground - to garnish- optional
- Preheat oven to 375 degrees F (190 degrees C) Puncture the eggplant a few times with your fork.
- Turn on the burner nearest to you on the stove to a medium high heat. Grill the eggplant directly on the burner on all sides for about 10 minutes. The eggplant should be charred on all sides and slightly soft.
- Transfer eggplant on a greased baking sheet with 3 of the 4 whole unpeeled garlics. Bake in oven for about 25- 30 minutes depending on the size of your eggplant. Our eggplant was about 2 and ¼ pounds.
- Remove your eggplant and garlic from the oven. Cover your eggplant with aluminum foil or a tea towel to allow the skin to soften so that it can be easily removed and cool down a little so that you can touch it. – 10 minutes.
- Peel the skin off the eggplant. Squeeze immediately with a little of the lemon to prevent oxidation and coloring of the eggplant. In a food processor, place the peeled eggplant, squeeze the soft garlic from the 3 roasted garlics, add one fresh chopped garlic, lemon juice, salt to taste, cumin and blend until well mixed and smooth.
- Place your blended baba ghanoush in a bowl and spread and make a little well with the back of your spoon. Drizzle olive oil on top, fresh cilantro and sumac if desired.
- Enjoy your traditional baba ghanoush with pita breads, fresh vegetables or anything your little heart desires.