Creamy Baba Ganoush with Tahini and Sumac Recipe
A smooth and smoky Middle Eastern dip made from roasted eggplants blended with tahini, garlic, lemon juice, and spices. Perfect as an appetizer or snack served with pita chips or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Vegetables
- 2 large eggplants
- 3 cloves garlic (minced)
- Parsley (for garnish)
Seasonings & Spices
- 2 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ¼ teaspoon sumac
Other
- ¼ cup Tahini paste
- 1 tablespoon olive oil (plus extra for drizzling)
Instructions
- Prep the oven: Preheat your oven to 375°F to ensure it reaches the right temperature for roasting the eggplants evenly.
- Prep the eggplants: Prick the eggplants with a fork in several places to allow steam to escape during roasting. Place them on a baking sheet and roast for about 45 minutes until the skin blackens and blisters. Alternatively, you can place them on a grill for a smoky flavor. Once cooked, let them cool completely.
- Peel and drain: Peel off the skin of the cooled eggplants, discarding the skin. The flesh should be very soft and easy to scoop out. Place the flesh in a strainer over a bowl for a few minutes to drain excess moisture, which helps achieve a creamy dip consistency.
- Make the dip: Transfer the drained eggplant flesh to a food processor. Add minced garlic, lemon juice, ground cumin, sumac, salt, pepper, and tahini paste. Pulse the mixture until it forms a smooth paste. Taste and adjust seasoning with more salt or pepper if needed.
- Finish and serve: Transfer the baba ganoush to a serving bowl. Drizzle with olive oil and sprinkle additional sumac over the top. Garnish with fresh parsley. Serve the dip alongside pita chips or fresh vegetables for dipping.
Notes
- Roasting the eggplants until the skin is fully blistered ensures a smoky flavor and soft texture.
- Draining the eggplant flesh helps prevent the dip from becoming watery.
- Sumac adds a tangy note but can be omitted if unavailable.
- You can adjust garlic and lemon juice quantity based on taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
