The first time I tasted eggplant hummus, known as babaganoush, was during a vacation in Palestine with my husband and friends, and since then I make it every summer. We still remember that first bite, the smoky flavor of the roasted eggplants, the creaminess of the tahini, and that touch of lemon that makes it perfectly balanced.
It was love at first taste.
Since then, every time I make it, it brings me back to those evenings spent among lively markets and tables full of authentic flavors.
The beauty of babaganoush is that it is very simple to make, yet incredibly satisfying. The eggplants are baked until tender and fragrant, then blended and mixed with tahini, lemon juice, a drizzle of olive oil, and optionally a garlic clove. A pinch of curry completes the magic, giving the dip that irresistible aroma. It can be enjoyed warm or cold, spread on crispy crostini, or as a dressing for fresh salads.
Since I discovered it, babaganoush has become a must in my kitchen. It’s great during appetizers, or to accompany raw vegetables, and I even add it to my sandwiches for an extra touch of flavor. Besides being delicious, it’s also healthy: rich in fiber, vitamins, and good fats, perfect for those seeking a balanced diet.
Making it at home also means avoiding preservatives and enjoying all the authentic taste of the Middle East. If you’ve never tried it, I recommend you do: you might fall in love with it too!
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- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 1.1 lbs eggplants
- 5.3 oz tahini
- 4 tsp lemon juice
- 3 tbsp extra virgin olive oil
- salt
- mint to taste
- curry to taste
- sesame seeds to taste
Tools
- Electrolux oven
- cutting board
- curry
Steps
Here is the procedure for preparing eggplant hummus or babaganoush:
To prepare eggplant hummus or babaganoush, start by washing and removing the stalk.
Cut them in half, score them with a knife, and drizzle with a little oil. Place them in the oven upside down for 25 minutes at 428°F.
Once cooled, remove the pulp with a spoon and collect it in a blender.
Add the tahini, oil, and lemon juice. Adjust with salt and blend until smooth.
Transfer the eggplant hummus or babaganoush to a bowl, season with oil, mint, curry, and sesame seeds.
Serve warm or cold. Enjoy your meal!
