I posted a recipe exactly two years ago today for baba ganoush, and I decided to give it another try. I finally purchased tahini even though I knew it is one of those ingredients you only use 1-2T each time out of a huge jar that sits unused. It added a lot of great flavor to both this recipe and the hummus I made for the same cooking club dinner.
- 1 medium eggplant
- 2 garlic cloves
- 1-2T lemon juice
- 2T tahini
- salt/ pepper
- paprika (optional)
Grill the eggplant and garlic until charred on all sides. Let cool before removing outer skin and placing in blender to combine. Sprinkle with paprika.
I wanted a pop of color to go with my homemade crackers and babaganoush which were both brown in color so I made spinach hummus. Simply blend a can of chickpeas (or garbanzo beans), 2C fresh spinach (or drain frozen spinach), 1T olive oil, 2tsp. lemon juice, 1T tahini, salt/pepper, and 2T water. Add up to 2 more tablespoons of water until reaching the desired consistency.
* Mine was not as smooth due to the lack of proper kitchen equipment.
I topped mine with caramelized onions for presentation and added texture.