Hummus gets much of the dip spotlight, but we’re also big fans of its smoky, tahini-spiked cousin, baba ganoush. This eggplant dip works just as well with toasted pita, cut veggies, or as a flavorful sandwich spread.
Get the recipe for Grilled Baba Ganoush:
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Smoky Baba Ganoush
Ingredients
Scale
- 2 large or 3 medium eggplants
- 2 heads of garlic
- 4 tablespoons olive oil, divided, plus more for serving
- 4 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 2 tablespoons parsley, plus more for serving
- Lemon wedges, for serving
Instructions
- Heat the grill to medium-high and brush grates with olive oil.
- Pierce eggplants all over 5 to 6 times to prevent splitting when cooking. Grill eggplants with the grill closed, flipping every 5 minutes until blackened all over, 25 to 30 minutes. Transfer eggplants to a heat-safe bowl, cover with foil, and let cool completely (as they cool, the steam helps the skins come off more easily).
- Meanwhile, cut ½” off the top of each bulb of garlic. Place both bulbs on two separate pieces of foil, then spoon ½ tablespoon olive oil on the cut side of each bulb. Wrap the garlic in the foil, then place on the grill while cooking eggplant. Roast garlic until cloves are tender and can easily be squeezed out, 40 to 45 minutes. Remove from foil and let cool.
- Once eggplant has cooled, peel off skins and transfer flesh into a colander set over a bowl for 10 to 15 minutes to remove any excess liquid.
- Add eggplant, roasted garlic (squeezed from the skins), tahini, lemon juice, remaining 3 tablespoons olive oil, salt, cumin, and parsley into a blender or food processor and blitz until smooth.
- Transfer to a serving dish and create wells with the back of a spoon. Drizzle olive oil over top and finish with more parsley and a lemon wedge on the side.
Hungry for more? Try this:
Grilled Flatbread with Summer Squash