Description
Indulge in the rich flavors of Vegan Baba Ganoush, a traditional Lebanese dip that combines the smoky essence of roasted eggplants with creamy tahini, zesty lemon, and aromatic garlic. This easy-to-make recipe is perfect for any gathering, whether you’re hosting a party or enjoying a cozy night in. With its velvety texture and robust taste, it pairs beautifully with pita chips, fresh vegetables, or as a spread on crusty bread.
Ingredients
Scale
- 3 Italian eggplants (medium size)
- 4 tbsp tahini
- 4–5 tbsp extra virgin olive oil (or replace with tahini for WFPB compliance)
- 1 lemon (juiced)
- 2 large cloves garlic (grated)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- Optional garnish: sesame seeds
Instructions
- Preheat a cast iron skillet over medium-high heat. Poke holes in each eggplant and roast until charred on all sides. Allow to cool.
- Peel off the charred skins and place the eggplant in a fine strainer to drain excess moisture.
- Chop the drained eggplant finely or use a food processor for a smoother texture.
- In a bowl, whisk together tahini, olive oil, lemon juice, garlic, cumin, and paprika until smooth.
- Add the chopped eggplant and mix until creamy. Season with salt and adjust lemon juice to taste.
- Serve garnished with sesame seeds and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 0g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg