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Easy Oil-Free Baba Ganoush Lebanese Dip

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Vegan Baba Ganoush - is an oil-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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 46 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

In an airtight container, Baba Ganoush stays in the fridge for about 7 days.
Or freeze for up to a month!

Nutrition

Calories: 200kcal
Keyword vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
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