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Baba Ganoush With Sumac
- Ham Towne Spicery (Mary Sullo)
- Jul 19
- 2 min read
Baba Ganoush is a creamy dip made from fresh eggplants, tahini, olive oil, lemon, and herbs and spices. Our Sumac herb is added to enhance the lemon/tart flavor of this dish. This is a Middle Eastern recipe served with crisp vegetables and pita bread. It is a delicious, quick and easy recipe for an irresistible and unique fresh eggplant treat! Sumac / Smoked Paprika / Cumin / Parsley
Ingredients: For The Roasted Eggplant: 3 medium Eggplant
1- 2 Tblspns Olive Oil
Salt;
For The Dip Mixture:
2 tsp minced fresh Garlic
2 Tblspns Lemon juice
2 Tblspns Tahini 2 Tblspns Olive Oil Salt/pepper (to taste)
1/2 tsp Sumac
1 tsp ground Cumin
1/2 tsp Smoked Paprika
For The Garnish:
1 Tblspns Olive Oil
1/2 tsp Parsley
1/2 tsp Smoked Paprika
Instructions: Preheat oven to 400 degrees. Cut each eggplant in 1/2 (lengthwise) and then cut a few small slices on the surface of each 1/2. Sprinkle each surface with a little salt and then rub a small amount of olive oil on top of the salt. Place the eggplants surface side down on a parchment lined cookie sheet and then bake them in the preheated oven for about 25 minutes or until the surfaces are golden. Remove the eggplant from the oven and let them cool. Scrape the cooked eggplant from each skin (discard the skin). Put the cooked eggplant in a bowl and add the dip mixture ingredients (garlic, lemon juice, tahini, olive oil, salt/pepper, sumac, cumin, and smoked paprika). Combine this mixture and then place it in a blender or food processor. Blend just until smooth. Refrigerate the blended mixture for about an hour. To serve, top the Baba Ganoush with the garnish ingredients (drizzle the olive oil, and sprinkle with the smoked paprika and parsley). Serve with fresh crisp vegetables like cucumbers and carrots and with toasted pita slices. Enjoy!
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