I don’t like eggplant. I admit it!!! It’s one of the only vegetables I struggle with. Eggplant can taste bitter, greasy, or cause digestive problems. Oddly enough, I’ve ALWAYS loved Baba Ganoush , a hummus-like Middle Eastern dip made with………eggplant.
Eggplant works perfectly in this dip, lending a smoky flavor and creamy texture. It’s neither bitter nor greasy and it’s easier to make than traditional chickpea hummus. Having reduced my intake of beans (to nearly nothing), this healthy Baba Ganoush dip has become my FAVORITE bean-free hummus alternative.
In August, my cat sitter gifted me an organic aubergine from the farmers market. She always leaves me interesting vegetables (some are so obscure, I struggle to identify them). Unsure of what to do with it, a memory from my past whispered in my ear, “Baba Ganoush, Baba Ganoush”.
Back in the early 90’s, I lived in San Fransisco where Baba Ganoush was introduced to me by a dear friend from Armenia. It was a treat we’d often share scooping up the silky dip with fresh loaves of Sourdough bread and sipping earthy Pinot Noir. I’ve instantly loved this dip, but felt too intimidated to make it myself. Until the purple nightshade in my fridge suggested — it was time!!! I am proud of myself for facing my fear — and feel rewarded to have added a DELICIOUS BEAN-FREE HUMMUS to my repertoire.
Recipe:
I followed this recipe titled, EPIC Baba Ganoush from Cookie and Kate, a beautiful blogger who celebrates eating,”Real Food”. Her easy to follow recipes and beautiful photographs will show you the way.
Baba Ganoush is easy to make (not sure what intimated me years ago) and uses the same basic ingredients as hummus. Try scooping it up with sliced carrots as a snack or topping a salad with a hearty dollop.
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