Description
Indulge in the rich, smoky flavors of this Vegan Baba Ganoush Lebanese Recipe—a creamy dip that is both satisfying and easy to prepare. Featuring roasted eggplants blended with tahini, lemon juice, and a hint of garlic, this delightful dish is perfect for gatherings or as a healthy snack. The warm notes of smoked paprika and cumin elevate it further, making each bite a celebration of Mediterranean cuisine. Whether served with crispy pita chips or fresh veggies, this baba ganoush is sure to impress your family and friends. Plus, it’s versatile—feel free to customize it to suit your taste! Get ready to enjoy this exceptional dip that brings people together.
Ingredients
Scale
- 3 medium Italian eggplants
- 4 tbsp tahini
- 1 lemon (juiced)
- 2 large cloves garlic (grated)
- 4–5 tbsp extra virgin olive oil (optional)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- Fresh herbs (parsley or dill)
Instructions
- Preheat a cast iron skillet over medium-high heat. Poke the eggplants several times with a knife and place them in the skillet until charred on all sides (about 20-30 minutes).
- Allow the eggplants to cool, then peel off the skins and drain the flesh in a fine strainer.
- Chop the roasted eggplant finely for texture.
- In a bowl, whisk together tahini, olive oil (if using), lemon juice, grated garlic, cumin, and smoked paprika until smooth.
- Fold in the chopped eggplant and herbs until well combined. Season with salt to taste.
- Serve garnished with sesame seeds and enjoy with pita chips or fresh veggies.
Nutrition
- Serving Size: 30g
- Calories: 70
- Sugar: 1g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg