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Baba Ghanoush

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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This tasty vegan dip gets its healthy game on when served with veggie dippers and pita wedges. Bring on the hungry noshers!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 medium eggplant (3/4 to 1 lb), halved lengthwise
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 can (15 oz) chick peas, drained, rinsed
  • 2 cloves garlic
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sesame tahini paste
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 2 pita rounds, toasted and cut into triangles
  • 1 red bell pepper, cut into thin strips
  • 3 stalks celery, cut into 3-inch sticks

Steps

  • 1
    Heat oven to 425°F. Line 1 cookie sheet with cooking parchment paper. Have second cookie sheet ready without parchment.
  • 2
    Rub flesh of eggplant with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Place on parchment-lined cookie sheet. Toss chick peas with remaining oil and salt. Spread in single layer on other cookie sheet.
  • 3
    Roast eggplant and chick peas 20 minutes; toss chick peas, and roast all 10 minutes longer. Remove chick peas from oven to cool, but continue to cook eggplant 15 to 20 minutes longer or until flesh has dark charred appearance.
  • 4
    Allow eggplant to cool slightly, then scrape out flesh of eggplant and transfer to blender. Add chick peas, garlic, lemon juice, tahini and black pepper. Cover; blend until mostly smooth, and transfer to small bowl. Sprinkle with paprika. Serve with toasted pita triangles, bell pepper strips and celery.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you notice your chick peas have dried out considerably when you take them out to move them around at the 20-minute mark, go ahead and take them out of the oven then. Different brands of chick peas vary in size, and smaller ones dry out faster.
  • tip 2
    Sesame tahini paste is available in most large supermarkets in the ethnic foods aisle. To accent the tahini flavor, sprinkle toasted sesame seed on top of the dip along with the smoked paprika.

Nutrition

170 Calories, 7g Total Fat, 6g Protein, 23g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
250mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
21%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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