This recipe for baba ghanoush gets its chunky, creamy consistency from roasted eggplant, chickpeas, tahini paste, and olive oil. Smoky cumin, bright lemon juice, and fresh cilantro add savory and tangy flavor to this classic Middle Eastern dish. Watch the video to see how to prepare this recipe and a variety of other delicious mezze dips, perfect for snacking or entertaining guests.
By Andy Clay
Ingredients
- 1 1/2 cups chickpeas
- 1/4 cup olive oil
- 1 teaspoon (heaped) ground cumin
- 1 lemon, juiced
- 1 cloves garlic
- 1/3 cup tahini paste
- 1/2 cup water
- 1 large eggplant, roasted
- 1/4 bunch cilantro
- Pinch salt and pepper
Directions
Blend all ingredients in a food processor or blender until smooth.
Nutritional Information
- Calories
- 294
- Total Fat
- 17g
- Saturated Fat
- 2.36g
- Cholesterol
- 0mg
- Sodium
- 60mg
- Carbohydrates
- 20g
- Dietary Fiber
- 6g
- Sugars
- 5g
- Protein
- 7g
YIELD:
6 to 8 servings
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