Okay, so we all know hummus. We’ve made it a few times here and it’s delicious but it’s the not end all be all of dips right? It’s nice that it’s so popular and you can find it at almost any decent grocery store and as an appetizer on most restaurant menus. It’s popular. This, however, is a culinary journey and we must sally forth!
Enter baba ganoush. I’ve had this many times out but the prospect of making it at home always seemed daunting to me. I guess I just didn’t know how to work with the whole eggplant. I remember once in college someone told me to roast an eggplant and eat it and it would be awesome. Well, that was back before I knew anything about cooking and also they conveniently forgot to mention poking holes in it. It turned out to be a disaster and the concept of roasting eggplant has scared me ever since. Thankfully this dish helped me get over my fear.
I used my grill because, hey, I love the thing and almost anything that comes off it takes wonderful. You poke holes in the eggplant and roast it until it’s ultra soft. You then cut it, put it in the processor and basically make hummus. It really couldn’t be easier.