How to make Baba Ganoush without Tahini

BY FOODACIOUSLY

Info

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

Info

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

dairyfree
glutenfree
vegan
lowfat
lowcarbs
Step 1Part 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).

Step 1Part 2

Then, scoop out the flesh with the help of a spoon.

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Step 2

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

Step 3

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

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