If you’re a college student who mostly subsists off of instant ramen but you’re trying to incorporate more vegetables into your diet, the world of dips is calling your name. Dips are often viewed as unhealthy, but this isn’t always a fair assumption. Enter baba ganoush, a creamy, Middle Eastern eggplant dip that is insanely delicious, nutritious, vegan-friendly and reasonably easy to make. Dips can actually be a perfect way to add nutrients to your chip-munching, and if you choose baba ganoush, it’ll still satisfy your snacking needs. Though a more high-class version of this recipe involves roasting the eggplants to create a smoky flavor, this shortcut version is honestly just as good. The best part about this recipe is that pretty much everything is up to you — add extra spices and flavors if you want and leave out other things you don’t like.
And because this dip is made mostly from eggplant, you can feel good about eating the whole bowl right after you make it.
- 1 medium eggplant
- 2-3 tablespoons lemon juice
- Approximately ¼ cup tahini
- Approximately ¼ cup olive oil
- Approximately 2 cloves of garlic
- ¼ tsp salt
- ¼ tsp cumin
- Paprika (for garnish)
- Parsley (for garnish)
- Preheat your oven to 400 degrees Fahrenheit.
- Cut your eggplant in half, brush it with olive oil and bake it for about 40-50 mins — or until the insides are soft.
- Once the eggplant has cooled, use a spoon to scoop out the flesh.
- Leave the flesh in a strainer for about 10 minutes, allowing excess water to drip out.
- In either a food processor or a mixing bowl, break down the eggplant until it is a relatively smooth consistency.
- Add the lemon juice, olive oil, tahini and garlic. Mix thoroughly to incorporate all the ingredients, using a knife or fork to break apart stringy or unblended pieces of eggplant.
- Add in the salt and cumin, along with any other desired spices.
- Top with parsley, paprika and a drizzle of olive oil as garnish.
- Serve with pita, celery or carrot sticks — or just take a spoon to the bowl!