Creamy baba ganoush dip

Creamy baba ganoush dip

Creamy baba ganoush dip is THE dip I’m obsessed with right now, not only is it so creamy, full of flavor and super easy to make. It’s topped with sumac and harissa roasted carrots, toasted pine nuts, and dried cranberries plus it has that added protein boost of butter beans in between the mix. It will make any eggplant hater turn in to it’s nr one fan and I was one of those haters mind you and now, I can’t get enough.

Creamy baba ganoush dip is THE dip I’m obsessed with right now, not only is it so creamy, full of flavor and super easy to make. It’s topped with sumac and harissa roasted carrots, toasted pine nuts, and dried cranberries plus it has that added protein boost of butter beans in between the mix. It will make any eggplant hater turn in to it’s nr one fan and I was one of those haters mind you and now, I can’t get enough.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Creamy baba ganoush dip

Creamy baba ganoush

Ingredients 

  • one large eggplant
  • 1 cup butter beans
  • 1 heaped tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp agave or maple syrup
  • 2-3 tbsp good quality olive oil
  • salt to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin

Roasted carrots

  • Bunch of carrots washed well
  • 1 tsp sumac spice
  • 1 tsp dried harissa spice
  • Good quality olive oil
  • 1 tbsp agave
  • salt and pepper to taste
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped cranberries
  • Onion seeds
  • Toasted sesame seeds

Method

  1. Preheat oven to 180 degrees Celcius.
  2. Place the eggplant on a parchement lined baking tray and place in the oven to bake for 20-25 minutes until soft, remove to cool before scooping out the flesh.
  3. Wash and spice the carrots with the sumac, harissa, olive oil, agave, salt, and pepper.
  4. Let the carrots bake on a baking tray alongside the eggplant until caramelized.
  5. Place the flesh of the eggplant and the rest of the dip’s ingredients in a high-speed blender and blend until smooth.
  6. Scoop on to desired serving dishes and serve the roasted carrot on top along with the toasted pine nuts, chopped cranberries, sesame seeds, and onion seeds.
  7. Drizzle some olive oil over for extra glossiness if so desired and serve with toasted bread and crackers.

Notes:

  • I like to use fresh tahini for this recipe since it elevates this dip completely.
  • You can sub the butterbeans with canned white beans or chickpeas.
  • Sumac can be subbed with za’atar or completely left out if you don’t have it.
  • Harissa can be subbed with dried chili if you choose.
  • Other add in’s can be pomegranate jewels and toasted pistachios.

Hope, you love this recipe and that in fact it will become your favorite dip too!

M*

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