How to make Baba Ganoush without Tahini

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.

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).

Step 1 Part 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.