If you have never had it or you are wondering what Baba Ganoush is, it is really not as strange as it sounds.
Baba Ganoush is made from smoky roasted eggplant, Tahini (Sesame paste) lemon juice, garlic and a few herbs and spices. It is creamy and has a subtle smoky flavour that is greatly paired with crisp tortilla chips straight out of the oven or next to fresh-cut veggies. Though the traditional spread is not made with chickpeas, I add them in to add a bit of bulk and make it more of a complete meal, yet I don’t add enough to change the taste. So maybe this is more a Baba Ganoush style humus if you were really getting technical.
It had been quite a while since I had made it and I kept on forgetting until I found some eggplants in the discount section at the grocery store. A little bruised but perfect for roasting. Wilhelmina fell in love with it and ate it with tortilla chips the night I made it and then ate more for various snacks and even breakfast in the days after with carrot sticks and sliced red peppers. I bought more eggplants this weekend because she was asking for more once it was gone.
- 2 large eggplants
- 2/3 cup tahini (sesame paste)
- 1 1/4 teaspoons Kosher or coarse Sea Salt
- Juice of 1 lemon, freshly squeezed
- 3 cloves garlic, peeled and smashed
- 2 tablespoon olive oil
- a half bunch flat-leaf parsley
- 1 can of Chickpeas (about 2 cups)
- 1/2 teaspoon chile powder
- 1/2 tsp of smoked paprika (or)
- a few dashes of liquid smoke*
* The smoked paprika or the liquid smoke add an amazing depth to the Baba Ganoush. You don’t want to overdo either though, especially the liquid smoke, so use sparingly and adjust at the end as needed.
- Preheat the oven to 375.
- Prick each eggplant a few times, then broil in the oven until the skin blackens turning over a few times. Keep a close eye on them to not overdo it.
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft. You will able to prick them easily without resistance.
- Remove from oven and let cool.
- Split the eggplant and scrape out the pulp. Place the pulp in the blender or food processor with the other ingredients and process until smooth.
- Taste, and adjust seasonings.
- Serve drizzled with olive oil and sprinkle with a bit of chile powder or smoked paprika
For the Chips:
- Preheat oven to 400
- Combine a tsp of garlic powder, a tsp of chile powder, 1/4 tsp cumin and 1/2 tsp of salt to a few tbsp of olive oil.
- Cut some tortillas into wedges and place on a baking sheet.
- Brush the wedges with the seasoned oil and bake a few min until crisp. They will cook fast so keep an eye on them and take them out when golden.