Baba Ganouch {more than an affectionate nickname}

Baba Ganouch

{Or, "baba goosh" as Isaiah would say}

Is essentially an eggplant hummus

Honestly, when I started calling my son Baba Ganouch

I didn't exactly know what it was

{let alone how to spell it}

So when I stumbled upon a recipe for it,

I was pretty excited that I picked a childhood nickname for my son that is commonly referred to as a dip.

{what? it has a cute ring to it:)}

I don't know about you, but I'm a fan of dip, fun words and also my son

so I decided to put my own spin on Baba Ganush

{the edible kind, of course}

Here goes!

Gather your ingredients

Chop up the eggplant and place it on a baking sheet. Drizzle with olive oil and salt.

Bake at 400 degrees for about 30 minutes, turning once.

I just love lemon :)

Place the roasted eggplant in a food processor & add in remaining ingredients {leaving out olive oil}

Puree until smooth and then drizzle in the olive oil.

Store in the refrigerator for a few hours to cool and let the flavors combine...

and you'll end up with a delicious dip

{and a cute nickname}

Great with veggies, pita chips or as a spread!

Ingredients:

1 eggplant

1/4 cup lemon juice

1/4 cup tahini

1 1/2 tablespoons sesame seeds

2 cloves garlic {roughly chopped}

salt and pepper to taste

2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees. Lightly grease a baking sheet.
2. Chop eggplant into rough 1 inch cubes and place on baking sheet. Bake for approximately 30 minutes, turning once, or until soft. Remove from oven, and place into food processor.
3. Add remaining ingredients {lemon juice, tahini, sesame seeds, and garlic} to the food processor, and puree. Season with salt and pepper to taste. Drizzle in olive oil until desired consistency is achieved. Refrigerate before serving.