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Baba Ghanoush
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Prep Time:
15 minutes
15 minutes
Total Time:
1 hour
1 hour
Delicious vegan dip, perfect with veggies and pita for a healthy snack. Sure to please your guests!
Ingredients:
- 1 medium eggplant (3/4 to 1 lb), halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 can (15 oz) chick peas, drained, rinsed
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 2 tablespoons sesame tahini paste
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 2 pita rounds, toasted and cut into triangles
- 1 red bell pepper, cut into thin strips
- 3 stalks celery, cut into 3-inch sticks
Instructions:
- Preheat oven to 425°F and line one cookie sheet with parchment paper, while preparing a second sheet without parchment.
- Coat eggplant with 1 tablespoon of oil and 1/4 teaspoon of salt, then place on parchment-lined cookie sheet. Toss chickpeas with the remaining oil and salt, then spread in a single layer on another cookie sheet.
- Roast eggplant and chickpeas for 20 minutes. Add chickpeas, then roast for an additional 10 minutes. Remove chickpeas to cool while continuing to cook eggplant for 15 to 20 minutes, or until flesh is dark and charred.
- After letting the eggplant cool a bit, scoop out the flesh and place it in a blender. Add chickpeas, garlic, lemon juice, tahini, and black pepper. Blend until mostly smooth, then transfer to a small bowl. Sprinkle with paprika and serve with toasted pita triangles, bell pepper strips, and celery.