Creamy Baba Ganoush with Eggplant and Tahini
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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Cooking tools:
- Food processor
- Potato masher
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Fork
- Whisk
- Mixing bowl
- Colander
- Spoon
- Measuring spoon
- Serving bowl
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
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