Baba Ghanoush
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed Original
- Produce
- 2 medium eggplants
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 2 tbsp finely chopped fresh parsley
- Oil and Vinegars
- 1/4 cup olive oil, divided
- Pantry
- 1/3 cup tahini paste
- Baking and Seasoning
- 1 tsp ground cumin
- 1/2 tsp each salt, pepper and ground coriander
- Pinch cayenne pepper
Directions
- Preheat oven to 425°F. Brush eggplants with 1 tbsp oil; place on foil-lined baking sheet. Bake for 45 to 60 minutes or until golden brown, skins are charred, and pulp is very tender. Let cool completely. Peel eggplants and chop coarsely.
- In food processor, purée chopped eggplant, tahini paste, 2 tbsp oil, lemon juice, garlic, cumin, salt, pepper, coriander and cayenne until smooth.
- Transfer to serving dish. Garnish with a drizzle of remaining olive oil and sprinkle with parsley. Serve with crackers.
Tip: Garnish dip with pomegranate seeds, chopped mint or a pinch of smoked paprika if desired.