Log in: Kristin Meier
This tasty dip is a nutritious way to boost your vegetable and protein intake. Pair it with some fresh veggies or pita chips for a great appetizer. Enjoy!
1 large eggplant, cubed
Extra virgin olive oil cooking spray
1 t pepper
1 t garlic powder
1 15 oz can garbanzo beans, drained and rinsed
3 garlic cloves
2 T lemon juice
3 T tahini
1 T extra virgin olive oil
2 T fresh parsley
1 dash cumin
1 dash cayenne pepper (optional)
Preheat oven to 400 degrees. Spray eggplant cubes with extra virgin olive oil spray and dash with pepper and garlic powder. Toss to coat. Place eggplant on greased baking sheet and roast for about 30 minutes until tender, turn frequently. Add roasted eggplant to food processor or blender, along with garbanzo beans, garlic, lemon juice, tahini, extra virgin olive oil, parsley, cumin, and cayenne. Blend until smooth consistency is reached. Baba ganoush is excellent as a spread for wraps or as a dip for pita chips and fresh vegetables. Enjoy!