Baba ganoush, and paleo-friendly dips
Before I began a grain-free diet to address my autoimmune disease, I relied on hummus and carrot sticks for many travel-friendly lunches. As my new diet excluded legumes, however, hummus was no longer an option.
I couldn’t go long without a staple dip recipe, because I needed something for picnics and easy appetizers. I discovered the simplicity of Baba ganoush, a traditional Middle Eastern spread made with roasted eggplant and tahini.
In addition, these are the two other legume-free dip recipes that have taken the place of hummus for me:
Baba Ganoush Recipe
Author: Lauren
Serves: About 1½ cups
Ingredients
- 2 medium eggplants
- 1 large or 2 small cloves garlic
- 3 Tbs. tahini, available here
- 3 Tbs. lemon juice (from 1 lemon)
- 2 Tbs. olive oil, plus more for drizzing (get my favorite olive oil for free here)
- Salt, to taste
- Parsley, optionally for garnish
Instructions
- Preheat the oven to 375. Line a baking sheet with unbleached parchment paper (available here). Cut the eggplant in half, then place cut-side-down on the baking sheet. Roast until very soft, about 30-40 minutes.
- Let cool slightly, then scoop out the flesh and discard the skin.
- Put the garlic through a garlic press, or rub it on a microplane grater to mince it very finely.
- Mash the eggplant with the tahini, lemon juice, salt to taste, olive oil, and garlic. Drizzle with olive oil and garnish with parsley to serve.
I envy your ability to eat nightshades. I loved pulling fresh eggplant from my garden and roasting them along with other vegetables. I haven’t worked legumes back in yet, but I’m hoping they’ll work. I also love hummus! I’ve made it from scratch. I also understand they might work if they’re soaked/sprouted, then fermented.
Lovely recipe. Looking forward to trying it.
Leslie Kenton did a hummous recipe using sprouted chickpeas that made it protein instead of carbs and full of healthful enzymes. Very delicious.
I’m originally from Romania and Baba Ganoush was a staple in our household. One of my favorite foods on the planet!
Hi, I live in Saint Lucia and it’s hard to find tahini that doesn’t cost a bomb, or includes ingredients you wouldn’t want in it. I am fine with making my own tahini, but would you recommend hulled seeds and also would you recommend raw or toasted (slightly or fully)?
Thanks for your thoughts!