How to make Baba Ganoush without Tahini

Step 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 2

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

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Step 3

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

Step 4

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

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