GRILLED BEET BABA GHANOUSH

GRILLED BEET BABA GHANOUSH image

Categories Side

Yield 4 people

Number Of Ingredients 7

Previous Next

Olive oil (for grill and drizzling)
2 pounds red beets (about 4 large)
2 tablespoons fresh lemon juice
1 tablespoon tahini
Â½ garlic clove, finely grated
Kosher salt and freshly ground black pepper
Sumac, zaâatar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Steps:

Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is charred and flesh is fork-tender, 50â60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly. Halve beets; scoop flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread. Do Ahead: Dip can be made 3 days ahead. Cover and chill. Recipe by Chris Morocco