Listen up, hommus lovers. There’s a far better dip out there – creamier, tastier and simply a garlic explosion. It’s called baba ganoush. When made to the traditional recipe, it’s also Paleo-friendly, since it doesn’t contain chickpeas which hommus does. My tip is to avoid the packaged baba ganoush as most of them contain unnecessary fillers like vegetable oil – either make it yourself or pick up a tub of the good stuff from a Middle Eastern restaurant or takeaway place. It goes really well with chargrilled meats and is a great condiment to have around to jazz up casual meals, especially lunch which I usually have trouble finding inspiration for. It would also make the perfect accompaniment for homemade veggie chips, which have been languishing on my to-do list a little too long.
The ingredients of traditionally made baba ganoush are: eggplant, tahini (sesame paste), garlic and lemon juice. Nothing beats simple right!
Here’s a Lifestyle Food recipe for baba ganoush if you fancy trying it – it does taste much better if you can BBQ the eggplant or chargrill it on a gas hob. I don’t have a gas stovetop, so I get my baba ganoush from Grandpa’s which is a Lebanese takeaway place in various parts of Sydney.