Carrot sticks and dip is one of my favourite afternoon snacks. Not only is it another way to sneak more veggies into my day, but the crunch and sweetness of the carrots wards off any afternoon cravings that may be lurking around. Buying pre-made dip is easy and relatively cheap but making your own is even better. It is cost effective and lasts for ages. Making it your own also means you control how much oil and salt goes into your food.
Babaganosh (or roasted eggplant dip) is a favourite Middle Eastern dip of mine and it is super simple to make. See the recipe below. For a more smoky flavour, you can smoke or grill the eggplants instead of roasting them.
- 2 eggplants
- Extra virgin olive oil
- 2 – 3 tablespoons of tahini (sesame paste)
- 1 – 2 garlic cloves (depending on how garlicky you like your dip)
- 1 teaspoon of ground cumin
- Juice of one lemon
- Sea salt and cayenne pepper to taste
Preheat the oven to 400 F (200 C). Poke the eggplants in several places with a fork. Cut the eggplants in half, lengthwise, and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 25 – 40 minutes. Remove from the oven and allow to cool for 15 minutes.
Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, about 2 tablespoons of olive oil, tahini, cumin, 2 tablespoons of lemon juice, salt and a pinch of cayenne. Mash well. The mixture should be smooth but still retrain some of the eggplant’s texture..
Allow the dip to cool to room temperature then season to taste with additional lemon juice, salt and cayenne.
I like to add smoked paprika to my dip to give it a deeper, smokier flavour. The cumin really makes this dish also, so don’t skimp on it. Serve with cut up vegetables or eat straight from the container! Store in the fridge.