Smoked Paprika Baba Ghanoush

1. 1

   Slice eggplant lengthwise into quarters.

2. 2

   Cook skin side down on a hot barbecue for about 15 minutes or until soft. I like to put a piece of aluminum foil underneath the eggplant while grilling.

3. 3

   Cool the eggplant, then scoop out the insides into your food processor.

4. 4

   Add the garlic, tahini, smoked paprika, cumin, lemon juice, salt and pepper. Pulse.

5. 5

   Slowly add the olive oil and pulse. You'll want to add just enough olive oil to achieve a relatively smooth consistency but don't let it get soupy!

6. 6

   Remove dip from food processor and place in a nice bowl.

7. 7

   Top with chopped cilantro or parsley. Serve with pita chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.