This Easy Oil-Free Baba Ganoush Lebanese Dip – is an oil-free, gluten-free creamy Lebanese dip made from roasted eggplants that is great as a party snack or appetizer. With hummus and this delicious aubergine spread, you can make a great antipasti platter for your next party or simply if you fancy a delicious dip.
vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
During the 45 minutes, while the eggplant is roasting in the oven, you can do other things, so it does not require you to stay in the kitchen focusing.
I personally love this dip a great alternative from the classic hummus and a low-calorie dip variant, which is prepared with little effort and is ideal as meal prep.
This vegan recipe is authentic and tastes like the traditional Baba Ganoush recipe. A great side dish for your next party plate.
What is Baba Ganoush?
In short, Baba Ganoush is an eggplant dip. The eggplant is roasted in the oven and thus gets its great roasted taste. The two other ingredients are tahini (sesame paste) and garlic and you get the cousin of the hummus.
Baba Ganoush has its origin in Lebanon and the name comes from the Arabic. “Baba” means father and “ghanoush” means spoiled.
In the Middle East Arab countries, this alternative is very popular, especially as a starter. In Israel, it is also known as aubergine salad or hatzilim. To make this dip even creamier, many use a little mayonnaise, but I don’t want to do that! I have left it as authentic as possible. It’s creamy enough for me.
Is Baba Ganoush healthy?
Aubergine is a vegetable and a great source for vitamin B, E, and fiber.
Tahini is a great source for minerals like phosphorus, magnesium, lecithin, potassium, and iron.
Baba Ganoush is also low in calories and is perfect as a dip.
SHOP FOR EQUIPMENT FOR THIS RECIPE:
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
Do let me know how you found this Easy Oil-Free Baba Ganoush Lebanese Dip if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Easy Oil-Free Baba Ganoush Lebanese Dip
- 1 large eggplant
- 1/4 cup/65g of tahini
- Lemon juice from 1 lemon
- 2 cloves of garlic roasted
- 1/4 teaspoon of salt
- ¼ tsp cumin
- A pinch of cayenne pepper
- Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 35-45 minutes until it is soft.
- If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
- Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp. Drain the eggplant for about 5-10 min to get rid of excess water.
- Place all ingredients in a food processor and process the dip until creamy. It takes about 1 minute.
- Taste the Baba Ganoush again briefly and season to your taste.
Or freeze for up to a month!