Baba Ganoush

Serve this nutritious Middle Eastern dip with veggies, pita bread or whole wheat naan.


1   large eggplant, halved

14   cup tahini

3   cloves garlic, halved

14   cup fresh lemon juice

12   tsp ground cumin

14   tsp sea salt

1   tbsp olive oil, optional garnish

12   tsp paprika, optional garnish

Chopped parsley, optional garnish

  1. Preheat oven to 400°F, and line baking sheet with parchment.
  2. Prick eggplant with fork several times, and place flesh-side down on parchment-lined baking sheet.
  3. Bake for 30 minutes. Cool slightly and peel off eggplant skin.
  4. Add cooked eggplant flesh, tahini, garlic, lemon juice, cumin, and salt to jar and secure lid.
  5. Select "Dips" cycle or blend on a Medium to Medium-Low speed for 20-30 seconds.
  6. Transfer to serving bowl, and garnish with oil, paprika, and parsley.
Natures Nutrition © 2016 | Articles