Creamy Baba Ganoush with Eggplant and Tahini

Name: Creamy Baba Ganoush with Eggplant and Tahini
Total time: 55 min
Ingredients: 2 medium eggplants, about 2 lb (900 g); 1 tablespoon extra-virgin olive oil, plus more for serving; 1/4 cup (60 ml) well-stirred tahini; 3 tablespoons fresh lemon juice; 1 small garlic clove, finely grated; 1 tablespoon cold water, plus more as needed; 1/2 teaspoon ground cumin; 3/4 teaspoon kosher salt, plus more to taste; 2 tablespoons chopped fresh parsley; 1/2 teaspoon sumac or smoked paprika, for serving

myhomemaderecipe.com

Make creamy baba ganoush with smoky roasted eggplant, tahini, lemon, garlic, and olive oil. A silky vegan dip for pita, vegetables, bowls, and mezze plates.

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