WEEKDAYS 1e|12c|p


Clinton Kelly
Servings: 4
1 to 2 hr
Part 1 of 2

This dip is so good, you're gonna want to baba-gaNOSH it up!

  • Ingredients
  • step-by-step directions
  • 3 medium eggplants
  • 4 cloves garlic (minced)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/3 cup tahini
  • 1 lemon (juice and zest)
  • 2 tablespoons parsley (chopped)
  • Salt and freshly ground black pepper to taste)
  • Preheat oven to 375ºF.
  • Roast eggplants until skin is charred and inside flesh is soft. About 1 hour. Remove from oven and allow to cool.
  • Once cool enough to handle, remove skin and place flesh over a colander. Allow to drain for at least 30 minutes.
  • Place eggplant in food processor with the garlic, spices, tahini, and lemon juice. Pulse until combined. Stir in parsley and season with salt and pepper. Serve with Everything Bagel Crackers.

  • Helpful Tips:
    1. After roasting the eggplant whole, it’s easy to spoon out the inside.
    2. Add salt & pepper to taste!
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