Made From Scratch Baba Ghanoush with Sesame Seeds
Posted by Bradley
Lemon Juice, Tahini, Ground Cumin, Eggplants, Cloves Garlic, Ground Black Pepper, Olive Oil, Sesame Seeds, Smoked Paprika
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Made From Scratch Baba Ghanoush with Sesame Seeds Recipe
This recipe for Made From Scratch Baba Ghanoush with Sesame Seeds is a delicious and healthy appetiser suitable for any occasion. Tahini, lemon juice, garlic, cumin and smoked paprika flavor the creamy and smoky aubergine dip, which is topped with toasted sesame seeds for crunch and flavor. It's simple to make from scratch and will impress your guests.
Ingredients
- 3 tablespoons freshly squeezed lemon juice
- tahini, 3 tbsp
- 1/4 teaspoon ground cumin
- Two large eggplants
- 2 cloves garlic, minced
- To taste, season with salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tablespoon sesame seeds, toasted
- 1/4 teaspoon smoked paprika
Time Needed
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the eggplants on a baking sheet lined with parchment paper and prick them with a fork.
- Cook for about 40 minutes, or until the eggplants are tender and the skins are charred.
- Remove the eggplants from the oven and set aside for 10 minutes to cool.
- Remove the skins from the eggplants and scoop out the flesh.
- Combine the aubergine flesh, tahini, lemon juice, garlic, cumin and smoked paprika in a food processor.
- Blend the mixture until it is smooth and creamy.
- While the motor is still running, gradually drizzle in the olive oil until completely incorporated.
- Season the baba ghanoush to taste with salt and black pepper.
- Place the baba ghanoush in a serving dish and top with the toasted sesame seeds.
- Dip the baba ghanoush with pita bread, vegetables, or crackers.
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