Ingredients
- 1 13 oz can of baba ghannouge
- 1 tablespoon of tahini
- 3 tablespoons of lemon juice
- 2 garlic cloves
- Extra virgin olive oil for decoration
- Sumac for decoration
Preparation
- Crush the garlic cloves with a garlic press or beater until finely chopped.
- Add the already squeezed lemon juice to the chopped garlic and mix.
- Pour the contents of the baba ghannouge can into a large bowl.
- Add in the garlic-lemon mix and the tahini and mix all four ingredients thoroughly.
- To serve, scoop the final mixture into a deep dish or small bowl and decorate with the olive oil and sumac.
You can also prepare this recipe using one medium-sized eggplant instead of a can of baba ghannouge. Simply, poke the eggplant with a fork in around 10 different places uniformly distributed around the eggplant and roast it in the oven at 375 degrees for around 50 minutes flipping it over once half-way through. Remove from oven, peel and beat till it turns into a soft paste. Add two tablespoons of tahini, instead of just one, and proceed in exactly the same manner as described above.
