Black Bean Baba Ghanoush
A smoky middle eastern dip that tastes a bit like hummus. It has that garlicky tahini flavor, with a tart twist from fresh lemons, but it’s typically made with eggplant. I like baba ghanoush in its pure form, but I wanted to create something that was more of a blend between hummus and baba ghanoush. I used black beans, going for a dark black colored dip, but after I added the tahini, it turned more of a purple color. I’m quite all right with that, given the taste. (It’s marvelous!)
I was curious about the origin of baba so I did a little searching … Did you know that Baba Ghanoush may have been born in a harem? The name of this smoky Mediterranean dip comes from the Arabic phrase baba gannuj, in which baba meant father or daddy (or an endearment), and gannuj meant coquettish. The Oxford English Dictionary says Baba Ghanouj was named “perhaps with reference to its supposed invention by a member of a royal harem.” (Source: Grammarphobia).
- 2 Japanese eggplant, grilled until soft (about 2 cups chopped)
- 1 1/3 cups cooked black beans (with juices)
- 2 - 5 cloves of garlic
- 2 Tablespoons Tahini (sesame seed paste)
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (more or less to taste)
- On a hot charcoal or gas grill, set the whole eggplants directly on the grill and cook, turning to get all sides dark, until all the sides are blackened and the eggplant is very very soft.
- Let the eggplant cool until it is cool enough to chop. Chop it roughly, then, in a food processor or handi chopper, blend the eggplant with the rest of the ingredients until smooth.
- Garnish with fresh parsley, basil, cilantro or chives and a light drizzle of olive oil. Serve with pita triangles, crackers or veggies for dipping ... or use as a spread on wraps or sandwiches.
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