Move over, Hummus! Your big brother is back.
During the past summer months one thing has become increasingly popular in my home. Rather than hummus, my family has continually gravitated toward fresh baba ghanoush at every opportunity.
We have, naturally, enjoyed it straight from the dish with pita or chips. But, oh, darling! It has been exceptional as a dipping sauce for sandwiches, wraps, quesadillas, and so much more.
My personal favorite use of this ridiculously easy dip has been in lieu of pizza sauce. Think of it as a dairy-free white sauce for your latest pizza brain child. We are resurrecting our old pizza dough recipe from the archives and will try to share it with you soon. In the meantime, I’m sure you will still delight in this wonderful culinary asset atop your own favorite pizza crust. Top it with some marinated lamb or chicken, some paper-thin sliced tomato, pickled red onion, and a light sprinkling of feta or fresh mozzarella. Once baked, remember to rain down a generous adornment of fresh green herbs and microgreens.
You can thank me later.
- Baking sheet
- Food processor
- 2-4 fresh eggplants approximately 2 pounds
- ¼ cup extra virgin olive oil
- ¼ cup tahini
- 2-4 cloves garlic confit
- ½ teaspoon cumin
- 4 tablespoons lemon juice
- Aleppo pepper salt, fresh black pepper to taste
- Slice eggplants in half, lengthwise. Bake at 350°F for 60 minutes or until flesh is tender with a fork.
- Allow the eggplants to cool completely, and then use a spoon to scoop out the eggplant flesh from the skins. Discard skins.
- In a food processor combine the eggplant and all remaining ingredients except parsley. Process on high until you have a silky consistency.
- Spoon into a shallow bowl. Finish with a drizzle of garlic olive oil to keep it from forming a skin before serving. Add chopped parsley and additional Aleppo pepper if desired, for color.
- Serve with fresh pita bread or baked pita chips.