Along with hummus, baba ganoush is probably one of the best known - and most loved - Lebanese recipes. In this classic meze dish, chargrilled eggplants are blended with oil and tahini into a creamy dip.
Although delicious, the traditional recipe may not be suitable for those who suffer from sesame allergy. So, today we want to show you how to make Baba Ganoush without tahini.
To replace the sesame paste, we have used soaked cashew nuts. Compared to other nuts, cashews are higher in starches and fats, so they get incredibly creamy when blitzed. They also add a nutty, "cheesy" flavour to this eggplant starter.
Not only super delicious, this aubergine dip is also healthy and super quick to prepare. In just 35 minutes, you'll have a tasty appetiser high in fibres and unsaturated fats, and with only 200 calories per serving.
Check out our FAQ below for suggestions on what to eat with this baba ganoush.
Let's get started!
What is a good substitute for tahini?
Tahini is a smooth, creamy paste made with blended sesame seeds. It's a staple in Levantine dishes, like hummus or baba ganoush.
However, if you have a sesame allergy or don't have tahini at hand, you can easily swap this ingredient with other alternatives.
In this recipe, we have used soaked cashew nuts, which, when blended, get really creamy. Here are other tasty tahini alternatives:
Nut Butter - peanut, cashew, or almond butter
Seed Butter - sunflower or pumpkin seeds butter
Yogurt - Greek yogurt or soy yogurt, if you're vegan
Oil - extra virgin olive oil or rapeseed/canola oil
Do you eat Baba Ganoush hot or cold?
This eggplant dip tastes incredibly good when eaten warm, as you can better flavour the roasted aubergines.
However, you can also have it cold, as you would do with hummus.
If you have any dip left, pack it into your lunch box and enjoy it cold with some crunchy vegs and flatbread slices.
How do you eat Baba Ganoush?
Similar to hummus, this Lebanese recipe is a typical meze starter recipe. It is often mixed with chopped raw onions and tomatoes or topped with pomegranate seeds.
Being a creamy paste, it goes really well with:
Warm flatbread, like the classic pita (or pitta) bread. Cut it into triangles and use it to scoop up the dip.
Falafels - according to the Levantine traditions.
Sandwiches and wraps - use this eggplant dip as a stuffing to add creaminess and flavour to your lunch sandwich. Try our mushroom wrap.
Cut up vegetables - cut carrots, celery, cucumber into sticks and dip them in the Baba Ganoush for a tasty snack.
Pasta sauces - for a vegan and high-fibre pasta recipe. Check out our kale hummus pasta recipe for inspiration.
Salad - use it as a creamy dressing instead of mayonnaise to cut down unhealthy fats.
- Large Aubergines
- Extra Virgin Olive Oil
- Cashew Nuts
- Garlic Cloves
- Cumin Seeds
Halve the eggplants, poke them with a fork, and season with salt and 1 tbsp of oil.
Now, roast them for 30 minutes at 180°C (355°F) for static ovens or at 160°C (320°F) for fan ovens (1).
Then, scoop out the flesh with the help of a spoon (2).
You can use the leftover aubergine skins to prepare a delicious stuffed eggplant recipe like this one.
Meanwhile, soak the cashews in water for 15 minutes.
Then, drain the nuts and add them to a food processor along with the remaining oil, crushed garlic, and lemon juice.
Tip in the roasted aubergines and blitz all the ingredients into a smooth and creamy dip.
Transfer the baba ganoush into dipping bowls and garnish with paprika powder, cumin seeds, and some fresh parsley.
Before serving, give all a good stir and enjoy with warm flatbread.
Add finely chopped onions and tomatoes to the prepared aubergine dip for a classic, Levantine-style baba ganoush.