If your kids (or YOU for that matter!) are fans of hummus then they’re going to love this variation! This roasted eggplant dip (also known as Baba Ganoush) is a middle eastern dish, primarily made from roasted or grilled eggplant.
My twist on the traditional recipe is combining the eggplant with chickpeas. I love the extra creaminess they give to the dip. Popular seasonings include lemon juice, ground cumin, ground coriander, and garlic. As with any recipe, there is always room for interpretation so you can prepare this roasted eggplant dip according to your own personal flavour preferences.
The serving options are endless; raw veggies, pita chips, fresh pita bread, nacho chips, use as a spread in wraps or add to quesadillas, the list goes on…
(Yields about 2 cups)
1 large eggplant, stem removed and halved lengthwise
1 cup chickpeas, drained
1 tbs. extra virgin olive oil
1-2 cloves garlic, finely chopped
juice from 1 large lemon (or to taste)
1/4 cup Tahini (sesame paste)
1/4 tsp. sumac (optional)
2 tsp. kosher salt
salt to taste
Preheat oven to 425ºF.
Cut the eggplant in half lengthwise. Score the flesh diagonally (both ways, as pictured) with a knife then sprinkle generously with kosher salt.
Set aside for 20-30 minutes or until beads of water surface on the flesh.
*TIP: The salt helps release the liquid from the eggplant which prevents it from getting too soggy in the oven!
Rinse the flesh to remove the salt then squeeze to release all the excess liquid.
Roast (skin-side down) in the oven for about 45 minutes or until the eggplant is very soft and blackened around the edges. Set the eggplant aside until cool enough to handle.
Once cooled, scoop out the flesh from the eggplant with a large spoon then discard the skin. Transfer to a food processor, along with all the other ingredients.
Blend thoroughly until smooth and creamy.
Let sit for at least one hour to allow the flavors to combine.
Adjust seasoning if needed before serving.
Refrigerate any leftovers in a sealed container for up to five days.