Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, well roasted and insides scooped out
  • 1/4 cup tahini (plus more as needed)
  • 1 tablespoon olive oil
  • 3 teaspoons garlic paste (( more to taste))
  • 3-4 tablespoons fresh lemon juice ((plus more as needed))
  • 1/4 teaspoon ground cumin (( more to taste))
  • 1/8 teaspoon smoked paprika (( more to taste))
  • 1/2 teaspoon salt (( more to taste))
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon briney black olives
  • 1-2 tablespoons extra olive oil
  • 1 tablespoon pine nuts
  • 1-2 tablespoons pomegranate seeds

Instruction

  • Place ingredients into a large bowl or a large capacity measuring cup. Using a hand immersion blender, puree all of the ingredients until smooth.  You can also mash it all together by hand if you prefer a chunkier baba ganoush.
  • You can also puree this in a food processor as well if you don't have an immersion blender.
  • Place in a bowl, the top with parsley, olives if wanted and extra olive oil. 
  • Cover and refrigerator until chilled, letting the flavours meld together for 1-2 hours. This really helps the dip, try not to skip this part.