I have always been a sucker for dips of different kinds; and not least speaking of tzatziki, hummus and baba ganoush. I grew up eating Greek tzatziki, and I ended up loving and eating hummus (Middle Eastern dip made of chickpeas) and baba ganoush (Middle Eastern dip made of eggplant) too.
Tzatziki is usually not vegan due of it consisting of greek yoghurt, I however have made it vegan. The hummus and baba ganoush are vegan from the start, and all of these three dips are so delicious, healthy and make people connect when dipping bread into these bowls. I love this!
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I have written two very describing posts about hummus and tzatziki before; how you get the real greek authentic tzatziki and how to make your hummus the most creamy and fluffy. You get the recipe for the hummus here, and the recipe for the tzatziki here.
Baba Ganoush is, like I said before, a Middle Eastern eggplant dip. Many people - who aren't usually fans of eggplant - seems to end up liking baba ganoush due of its creamy texture and nice flavors. I'm the same. I really love this dip and I love scooping a this dip with a piece of liba bread.
1 garlic clove
3 tbsp of tahini
1 tbsp olive oil
approx 2 tbsp lemon juice
Salt and a little bit of black pepper
+ Parsley, paprika powder and a little bit of olive oil for garnishing
Heat oven to 200 degrees.
Line a large baking sheet with parchment paper.
Cut the eggplant in halves, lengthwise, and brush olive oil on the cut side. Place the eggplants on the baking sheet and roast in the oven until soft and brown on the outside. It takes approx 30'.
Set the eggplants a side when done to cool a little bit. Then scoop out the flesh from the eggplants with a large spoon, and place the flesh in a bowl.
Add pressed garlic clove, tahini, oil, lemon, salt and a little bit of pepper to the bowl and mix until soft with a stick blender. Some people like when the baba ganoush isn't completely creamy but I'm the other way around - I like my baba ganoush creamy and completely lump free and that's the reason I use a stick blender.
Transfer the baba ganoush to a plate or bowl and ripple over some olive oil and garnish if you'd like with chopped parsley and paprika powder.
Did you make this recipe?
For my international readers. There is a google translator to the left, at the bottom of the menu.