Sometimes you want to change up your dip game and this easy baba ghanoush is a nice change of pace. It has the same flavors as you find in hummus, but it’s lighter from the use of eggplant instead of chickpeas. You can dip your favorite vegetables and crackers in it or you can spread it on lavash and top with raw or roasted veggies for a veggie wrap. It makes a party-size amount, which is great if you’re having people over or plan on using it for lunches for the week. Feel free to cut the recipe is half if you don’t want to get baba ghanoush-ed out.
I’m still grilling everything I can, so I popped the eggplant onto the hottest part of the grill and in 15 minutes they were squishy soft and ready for blending. Roasting them in the oven works perfectly fine, too.