How to make Baba Ganoush without Tahini

Info We blitzed soaked cashews and roasted aubergines into a super creamy Lebanese-style dip. View Recipe

Info This recipe is vegan and high in fibres, and it's perfect served as a starter with warm pitta bread. View Recipe

dairy free gluten free vegan low fat low carbs

Step 1 Part 1 Halve the eggplants, poke them with a fork, and season with salt and one tablespoon of oil. Then, roast them for 30 minutes at 180°C (355°F). View Recipe

Step 1 Part 2 Then, scoop out the flesh with the help of a spoon. View Recipe

Step 2 In a food processor, add soaked cashews, crushed garlic, lemon juice, and the eggplants. Then, blitz into a smooth cream. View Recipe

{{#items}} {{percentage}}% OFF. Use code {{code}} {{/ items}} {{^ items}} {{/ items}} Snap it up

Step 3 Transfer the dip into bowls and garnish with paprika powder, cumin seeds, and fresh parsley. View Recipe

Don't miss
the next recipe

Get Foodaciously recipes in your inbox {{#items}} Subscribe {{/ items}} {{^ items}} Subscribe {{/ items}}

Don't missthe next recipe

Don't miss
the next recipe