While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home.
- Preheat oven to 180 degC. Place eggplant in a roasting dish and prick in several places with a fork. Cook for 20 to 30 minutes until eggplant is tender. Allow to cool.
- Cut the eggplant in half and scoop out the flesh.
- Place eggplant in the bowl of a food processor with garlic, juice and rind of one lemon, tahini, cumin and salt to taste. Process until smooth.
- Transfer baba ganoush to a serving bowl and sprinkle with paprika and pine nuts (lightly toasted). Serve with toasted wedges of pita bread.
Tip! To change this recipe to hummus, replace eggplant at step 3 with a drained can of chickpeas and add water or olive oil until right consistency is reached.