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:
- 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.