• In RealFoodRevolution
• Posted May 15, 2018

Baba Ghanoush Dip

Babaghanoush Dip

Serves 4-6

Vegan

Ingredients:

• 2 large eggplants
• 4 Tbsp. of tahini
• Juice of half a lemon
• 3 cloves of garlic
• 1 tsp of salt
• a few dashes of cayenne pepper

Pita Chips:

• Pita bread (recommend Ezekiel bread)

Garnish:

• Kalamata olives
• Tomatoes
• Parsley
• Olive oil

Directions:

Roast eggplant on an open flame until chard on the outside and soft on the inside. Set aside to cool for a few minutes, remove skin. Place in food processor, add tahini, lemon, garlic and salt, and blend until chunky or smooth. Refrigerate for 1 hour. Pita: cut pita bread into small triangles, separate joined pieces, bake at 350 for 10-15 min until crispy. Set aside to cool. Remove babaghanoush from fridge, spread on to plate, drizzle olive oil and style as desired, dip, and enjoy!