How to Make Baba Ganoush (Lebanese Smoky Eggplant Dip)

Baba ganoush is a vegan-friendly Lebanese appetizer consisting of roasted or grilled eggplant, olive oil, lemon juice, seasonings, and tahini. It's also often referred to as Lebanese Smoky Eggplant Dip. Traditionally, the eggplant is cooked over an open flame before peeling, causing the pulp to become soft and gain a smoky taste which is enhanced with a dash of cumin and smoked paprika.

Making this tasty Mediterranean-Middle Eastern fusion appetizer is easy at home, and you can even use roasted eggplant and retain the same amazing smoky flavors. Come BBQ season, grill or some eggplant halves on the grill for that extra flavor!

Serving suggestions: warmed or toasted pita bread, pita chips, carrot sticks, bell pepper strips, celery or cucumber slices.

__Ingredients__
(Makes approx 0.3 liters/300ml)

2 large eggplants (approx weight 10oz./300g each)
½ cup tahini
8 tablespoons lemon juice (approx 2 lemons)
4 garlic cloves (whole, no skin)
1 teaspoon salt
1/2 teaspoon ground cumin
½ teaspoon smoked paprika
Toasted pine nuts, for garnish
Extra virgin olive oil, for serving
Pita bread, for serving

__Equipment needed__
Chopping board
Sharp knife
Food processor or blender (food processor makes it creamier)
Lemon squeezer (optional)

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