Baba Ganoush
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Time to read 1 min
Recipes / Dips & Spreads
Med Baba Ganoush
Smoky Med Cuisine Roasted Aubergine Puree, Natural Tahini and sharp lemon come together in this quick, creamy baba ganoush. A short chill lets the garlic and herbs settle into the dip before it is finished with olive oil, tart sumac and bright pomegranate seeds.
⏰ Prep 15 Min 🔥 Cook 0 Min Serves 5 Vegan
The Recipe
Smoky Baba Ganoush
Ingredients
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1–2 garlic cloves, minced
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20–30g flat-leaf parsley, finely chopped
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Juice of 1/2 lemon, plus more to taste
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1–2 tbsp cold water, as needed
For the Topping
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Extra virgin olive oil
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Fresh pomegranate seeds
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Salt, to taste
Method
1
Loosen the tahini. Add the tahini, 1 tbsp cold water and a pinch of salt to a bowl. Stir until smooth, adding the remaining water a little at a time if needed, then mix in the lemon juice.
2
Add the aromatics. Stir in the garlic and most of the chopped parsley, reserving a little parsley for the finish.
3
Combine. Fold the roasted aubergine puree into the tahini mixture until evenly blended and creamy.
4
Chill. Cover and refrigerate for 2 hours so the garlic, lemon and herbs can settle into the dip.
5
Adjust. Taste and add more salt or lemon juice if needed.
6
Serve. Spoon into a shallow bowl, make a few swirls with the back of a spoon, then finish with olive oil, sumac, pomegranate seeds and the reserved parsley. Serve with warm flatbread or as part of a mezze spread.
🌿 Med Cuisine Tip: Tahini may tighten when lemon juice is added. Loosen it with cold water first, adding the water gradually, for a smoother and lighter baba ganoush.
Made with Three Med Cuisine Staples
The fire-roasted aubergine brings instant smokiness, Natural Tahini gives the dip its silky body, and sumac adds a sharp, fruity finish.
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