Humous rose to fame while leaving Mr Baba Ghanoosh in the dark. Allow me to introduce you to the deep smokey flavour of this underdog! The flavour of this dip is so personal, by adjusting the lemon, garlic, tahini can alter the taste to your particular desire. A tasty vegetarian side dish that can be served as a snack with pita bread or fresh cut vegetable sticks. Not only are they tasty but eggplants are rich in vitamin C, K , B6, thiamin, Niacin, Magnesium, phosphorous, copper, dietary fibre, folic acid and potassium.
3 large washed eggplants
3-4 cloves of garlic, crushed
1/4 cup fresh lemon juice
4 Tbsp tahini paste
1/4 cup virgin olive oil
2 tsp salt
Pepper to taste
Olive oil, Parsley and Paprika for garnish
Preheat oven at 375 F
1- Place eggplants in the oven and grill until deflated, about 25 minutes.
2- Allow eggplants to cool, peel off the skin, scraping any flesh thats stuck on the skin
3- In a medium mixing bowl, whisk the tahini, olive oil, lemon juice, crushed garlic, salt and pepper.
4-Add the peeled eggplants and combine until it resembles a chunky paste.
You may want to add more lemon juice or salt to achieve the flavour of your choice.
Serve with the garnish in a dipping bowl.