The world, it seems, knows all about Hummus. In fact, the original recipe has been changed so much that I barely recognize it. But Baba Ghanouj? Well, that is a different story! Hummus has always been a simple mix of Chick Peas (Garbanzo beans) and Tahini (sesame seed puree). In today’s grocery stores and markets, hummus has seen the flavors of soy beans instead of chick peas, roasted peppers, and a whole host of other ingredients.
So, what then, is Baba Ghanouj? EGGPLANT! Yummy, roasted eggplant with all the same ingredients as the original hummus, only no chick peas.
- Eggplant – 3 medium
- Garlic – 2 teaspoons
- Tahini – ¼ cup
- Zata’ar – 1 ½ teaspoons – optional
- Lemon juice – ½ cup
- Olive oil – ¼ cup
- Salt – 1 tablespoon or to taste
- Pepper – 1 teaspoon
Fork pierce the eggplant and roast in a 350 degree oven for 45-55 minutes. Even better, char them on the grill then finish in the oven until soft.
Scoop soft, cooked eggplant out of the skin into a blender or processor.
Add all the remaining ingredients and puree.