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.
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 homemade baba Ghanoush is made healthier, as no oil is used, but it still tastes like an authentic baba Ghanoush .
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.
It’s delicious, easy and enjoyed all over the world!
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!
More Vegan Eggplant Recipes:
1. Vegan Eggplant Cream Cheese Stuffed Rolls
2. Oil-Free Creamy Vegan Tomato & Eggplant Bake
3. Vegan BBQ Pulled Eggplant
Easy Oil-Free Baba Ganoush Lebanese Dip
- 2 large eggplants
- 1/4 cup/65g of tahini
- 2 Lemon juices or 2 tbsp
- 3 cloves of garlic roasted
- 1/2 teaspoon of salt
- 1 1/2 tsps cumin
- A pinch of cayenne pepper or chilli powder
- 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.
- Cut the cooled eggplant lentghways and scoop out the flesh. Discard the outer skin.
- 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!
- Vegan Keto Sushi Roll - 25 February 2023
- Vegan Mushroom Tomato Pasta [One Pot] - 18 February 2023
- Here’s How Vegans Get Calcium [11 Ways] - 14 February 2023