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!
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.:
- 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!
Song of the day: “Mr Blue Sky” by ELO.Print
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!
- 1 kg of aubergines (about 3 small ones or one large)
- 2 Tbsp e.v.o. oil
- 1/2 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
- 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
- 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
- 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.
- While the eggplant is roasting wash, clean, and slice veggies, set aside.
- 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 some salt, pepper, and paprika.
- Give it a few minutes of processing until velvety smooth and it’s ready to plate.
- 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.
- 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.