Baba Ganoush with Cannellini beans, Pistachios and Paprika. Spring has sprung and it's time to bring color and flavor to the table. Wonderful Middle Eastern flavors meets delicious fresh veggies in a union that will have your tastebuds talking!
Song of the day: "Mr Blue Sky" by ELO.
Baba Ganoush with Cannellini beans, a great party appetizer or kids' lunchbox idea, that is both flavorful, full of texture and oh so healthy. A recipe that definitely screams Spring. It has been a long and hard winter, let's bring the colors of Spring and why not, do it with food, a true expression of the soul!
Silly Me!
Baba Ganoush, I remember the first time I heard that. I laughed and thought interesting name Grandma Ganoush, thinking Ukranian something. However, I was enlightened in the first dipping of this appetizer, realizing this dish is amazing and love the eggplant and acidic touches and the way they danced with that creamy texture. Who's laughing now, me at myself and my silly nature. I could not have been more intuitively wrong on my first introduction to this dip.
Give credit where credit is due!
I have to give props to my lovely wife, she told me about this Baba Ganoush with cannellini beans and like usual, I took her lead and enthusiasm and dove in eggplant and all! Thank you, Amore, you truly inspire me to be my best!
Baba Ganoush with Cannellini beans. It's all about the base........
What is really unique about this dip is the base, done with cannellini beans. Yes, that's right, cannellini! Firstly, have to give some love to the true ingredient of Baba Ganoush and that is the eggplant. I roasted it in the oven after seasoning and some olive oil loving. What this does is bring out that unique sweetness that comes out of the flesh of this amazing vegetable, as a result, a perfect companion for the starchy richness of the beans, the nutty smokiness of the tahini and all the other components of this Baba Ganoush with Cannellini beans! I had a brain fart moment and forgot to soak the dried cannellini beans so I had to use canned organic ones which worked out just fine, because in the end the show must go on!
Color is always an inviting thing!
What I love about this dip is there are so many options as what to pair it with. Having a hard time deciding whether to go traditional with pita or do I break open the color pallet and do some fresh vegetables, although I did roast some golden beets to add to the entourage, and also some breadsticks.
First things first........
Let's get into the recipe.:
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- First cut up the eggplant, drizzle with olive oil, good quality of course, and season with salt, pepper, garlic powder, onion powder, paprika, rosemary, oregano and basil. Adding in some sliced shallots and garlic, for elevated flavoring!
- Into the preheated oven they go to caramelize amd soften.
- Secondly, scoop out the pulp throwing out the peel and place half of the pulp into the food processor with some olive oil, and tahini.
- Thirdly, in goes the cannellini beans and the rest of the roasted eggplant, shallots and garlic, and pulse until smooth.
- Lastly, slivers of fresh garlic, sour cream, salt, pepper, paprika. A few seconds of rotation and this dip is ready.
- Must not forget the paprika oil which is easy, just a combination of olive oil and smoked paprika.
- Oh yah, I also toasted some pistachios and sesame seeds for toppings.
Baba Ganoush. The prep work.
I prepped all the vegetables while the eggplant was roasting and all in all it was a relatively painless work affair. Actually, I love chopping vegetables, especially when you have some good knives. I am really excited to get this together and present it in a grand way. It is really beginning to look a lot like Spring!
Veggies or breadsticks, which will I try first?
So many options which do I want to dip first? I am going with the Italian grissini (breadstick). Wow, I can taste the seasoned roasted eggplant as it subtly slips through the creamy nutty starchy tahini/cannellini duo. The garlic is just enough to spark some interest and that smoky paprika oil adds such a depth to an already profound flavor and texture profile. Just when you think "is that it" in comes the crunch and nuttiness of the sesame seeds and pistachio. Total yum factor!
I can't stop eating this Baba Ganoush with Cannellini beans!
It is so refreshing as I pick different veggies such as cucumber, peppers, fennel, carrots, grape tomato medley, and roasted beets, resulting in each bringing a different flavor and texture experience to the palate.
Spring has sprung and it's time to awaken the senses!
After a season of short days, lots of cold nights and grey skies, color is a welcome factor to bring to the table. Add in Baba Ganoush with Cannellini beans, and we have a feast that definitely awakens us to the fresh and new beginnings of Primavera. Crack open the vegetable drawers, roast those eggplants, and take that tahini off the shelf, because there is a wonderful dip in town, one that will dazzle the party table!
Happy Spring everyone!
Enjoy!
Song of the day: "Mr Blue Sky" by ELO.
PrintBaba Ganoush with Cannellini beans, Pistachios and Paprika
Baba Ganoush with Cannellini beans, Pistachios and Paprika. Spring has sprung and it's time to bring color and flavor to the table. Wonderful middle eastern flavors such as roasted eggplant, tahini, sesame seeds and e.v.o. oil meets delicious fresh veggies in a union that will have your taste buds talking!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: serves 8-10 people 1x
- Category: Appetizer and snacks
- Method: Roasting/ processing
- Cuisine: Mediterranean
Ingredients
Eggplant:
- 1 kg of aubergines (about 3 small ones or one large)
- 2 Tbsp e.v.o. oil
- ½ tsp dried oregano, rosemary, onion powder, garlic powder, paprika
- Dash of salt and fresh cracked pepper
- 3 green onions
- 1 shallot, sliced
- 1 clove of garlic, center removed
Baba Ganoush:
- 100 g of cannellini beans
- 3 Tbsp tahini
- 2 Tbsp sour cream
- the juice of 1 lemon
- 1 tsp soy sauce (or tamarind)
- 1 tsp salt
- pepper to taste
To garnish:
- 4 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 Tbsp toasted pistachios
- 2 Tbsp toasted sesame seeds
- chopped fresh mint and basil
Pita, grissini (breadsticks), and fresh vegetables for serving
Instructions
Eggplant:
- Preheat oven to 400° F (200° C).
- Wash and dry eggplant, cut into quarters and place in a large bowl.
- Drizzle in olive oil and sprinkle in oregano, rosemary, onion powder, garlic powder, paprika, salt and pepper, and toss.
- Place on a parchment lined baking sheet and place in oven. Bake for 20-25 minutes or until eggplant is soft and fork tender.
- Take out of oven and let cool.
Veggies:
- While the eggplant is roasting wash, clean, and slice veggies, set aside.
Baba Ganoush:
- While eggplant is cooling place tahini and olive oil in food processor.
- Once eggplant is cool, scoop pulp of half of the roasted eggplant into the food processor. Pulse for a few minutes until it starts to look smooth, adding more olive oil if necessary.
- Toss in cannellini beans and pulse again for a minute or until the cannellini are well incorporated.
- Add in the rest of the eggplant pulp and fresh garlic along with sour cream, some salt, pepper, and paprika.
- Give it a few minutes of processing until velvety smooth and it's ready to plate.
Garnish:
- In a small bowl combine olive oil and paprika and whisk.
- In a small cast iron pan roast sesame seeds till browned a bit on medium heat for about 2-3 minutes. Do the same with the pistachio.
- Take pistachio and place in a mortar and pestle and crush and crumble.
- Scoop Baba Ganoush into a bowl, and with a spoon create a spiral well.
- Mix the paprika oil again and slowly pour into the spiral well on the top of the dip.
- Sprinkle with toasted sesame seeds and pistachios, and finish with a dusting of the chopped fresh basil and mint.
- Assemble veggies all around.
- Ready to serve.
Enjoy!
Notes
- Instead of the sour cream you can use plain greek yogurt.
- You can also use the Asian eggplant instead of the standard kind.
- If you have a nut allergy just use the sesame seeds.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Dan from Platter Talk says
We recently discovered a wonderful gourmet pizza restaurant that offers baba ganoush and I fell head over heels in love with it the first time I tried it. I've never seen a recipe for it before and your beautiful post is all I need to give it a try on my own; thanks for sharing this one!
Hi Dan, you are so welcome, I can really understand your beginnings with Baba Ganoush, mine was quite similar and I always look forward to making it all the time!
Have fun with this recipe makes for lots of good food energy!
Cheers!
Loreto
Gloria says
Just give me a spoon, some crackers and a glass (or two) of wine. This would be all I need. The perfect way to watch a movie and eat dinner at the same time.
Thank you Gloria, I am right there with your painted picture. A nice wine, a great movie and a beautifully plated Baba ganoush with all the fixings. Will have to plan one of these nights with Nicoletta when she is back from Rome.
Ciao!
Loreto
Anne Lawton says
I love healthy appetizers like this, they are so full of flavor and so many ways to serve it!
Thank you Anne and you are so right. Love appetizer type entertaining and this is a real show stopper!
Cheers!
loreto
Shannon says
This dips looks amazing! I love simple dips that come together so easily but are so full of flavor. This would be perfect for a dinner party appetizer! Thanks for sharing your recipe!
Your very welcome Shannon, we love sharing gems of recipes with all of you out there. This one was a recipe that I was very pleased with. The flavors and textures were spot on, and it was so much fun to present and plate it! Thank you for taking some time to experience this recipe!
Ciao
Loreto
Veena Azmanov says
This dip is super delicious and my perfect party platter. I can eat it with anything for sure. Lots of option and ideas to relish this dish. My family to enjoy every bit of this dish.
Thank you Veena, it is a real crowd pleaser and presents beautifully too! Enjoy and have fun in the kitchen!
Cheers!
loreto
Julie says
I love baba ganoush but I don't think I've ever had it with cannelini beans before! That's such a good idea - I find sometimes it's a little too runny; I bet those beans thicken it up wonderfully.
Hi Julie, yes you are right, the cannelini beans do thicken it up and add such a wonderful starchiness to this dip. I loved how all the flavors and texxture harmonized to create a truly balanced dish!
Thanks for checking it out!
Cheers!
loreto
Michelle says
Mr Blue Sky is one of my all time favourites! I love baba ganoush so will definitely be trying this. Love the addition of the beans in this too.
So glad you liked the song. Nicoletta and I are music lovers and adore looking for songs that inspire us in particular recipes and this song was jusssssttttttt righttttttt for this delectable dish!
Have a wonderful Sunday!
Cheers!
loreto
Eileen Kelly says
Ah this is an amazing recipe for Baba Ganoush! Love that you used cannellini beans in the recipe! Delicious! Perfect for me alone but I will share with the family!
Thank you Eileen, the cannelini were perfect with the roasted eggplant and that tahini with all he other entourage of spices and seasonings produced a well balanced dish!
Have a wonderful day!
Loreto
Jessica (Swanky Recipes) says
I love Mediterranean food and I have fun trying a bunch of restaurants around town. Last week, the hubs and I went to my new favorite place called Hummas and More and we ordered a variety of dishes we've never tried. One of them was baba ganoush. The flavor was amazing but both our tounges swelled a little. I'm going to make it at home with this recipe and hopefully, it won't happen again.
Hi Jessica love hearing the food excursion stories especially when it involves cultural cuisine. I know some people have that same reaction from the eggplant, but I bet this Baba ganoush with the cannellini beans will not do that, plus I roast the eggplant making them more sweet and succulent. You may even want to try the Asian eggplant, less seeds, less acidic. Thank you for checking our recipe and post out!
Have fun cooking and dipping!
Cheers!
Loreto
Lori | The Kitchen Whisperer says
I’m a total dip type of person! This looks scrumptious and something I need in my life...and in my belly!!!
Lol, well get this dip made and your belly will be very happy, lol. Nicoletta and I too are dip lovers especially these middle eastern ones. I love how the tahini just subtly infuses the ingredients and the lemon adds a nice spark! This is a real crowd pleaser!
Thanks for checking it out!
Ciao Loreto
Leanne | Crumb Top Baking says
We love homemade dips and spreads in our house, so I know we would love this baba ganoush! And the addition of cannellini beans is a nice touch!
Thank you Leanne, I think anything homemade is wonderful, you put a bit of heart and soul into the mix and the end result totally fabulous!
Cheers!
loreto
Charity says
Baba Ganoush is so good! But I had a similar reaction when I first learned about the dish. My first reaction was gesundheit! LOL! Looks delicious! Thanks for the recipe.
You are so welcome Charity, lol don't know what gesunheit is but it made me laugh. I can guarantee this recipe will have you dipping and dipping again. It is a great way to get kids to eat healthy and also get their veggies in!
Thanks for checking it out!
Cheers!
Loreto
lauren says
Eggplant, in my opinion, is such an underrated vegetable! The texture and flavor is so fantastic, and the use on cannellini beans sounds wonderful! I love how you guys are such a great team - with tasty results for the rest of us!
Thank you Lauren, I am so grateful for Nicoletta she is a great partner and wife. I can't wait for her to be back and we can have our usual laughs and antics in the kitchen. As for this Baba Ganoush, it was spectacular, between the roasted eggplant and those lovely meaty cannellini beans amongst all the other flavorful ingredients it was so well balanced and texture was spot on!
Have a wonderful week, and keep cooking!
Loreto out!