Baba-ghanoush is an Arabic dip similar to hummus. In differs in that it uses eggplants instead of chickpeas which makes it a great paleo alternative to hummus. A similar recipe, but for hummus, can also be prepared with cucumbers instead of eggplants or chickpeas. The basic ingredients used in traditional hummus are the same: lemon juice, garlic, olive oil, cumin and tahini.
Recipe from Paleo Leap
- Prep: 15 m
- Cook: 35 m
- Total: 50 m
- Servings: 8
- 2 large eggplants
- 2 cloves garlic minced
- 2 tbsp lemon juice, fresh
- 2 tbsp tahini (optional)
- 3 tsp olive oil extra-virgin
- 1 tsp cumin (optional)
- parsley fresh, optional for garnishing
- To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
- Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
- Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper.
- Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.