Baba ganoush – low carb, dairy free, grain free, vegan dip

Hummus’ weird paleo cousin.  Smooth delectable, almost cheesy, it’s perfect for dipping all-the-things or as a base for creamy paleo sauces.

My first experience with baba ganoush was as a picky teenager at my Aunts house in Montreal.  Being half-Lebanese they were well accustomed to all the delights of middle eastern cooking.  I remember staring at a thick bowl of creamy beige stuff on their kitchen table and thinking “yuck.” Reluctantly, I was coerced into trying it by a cousin, who to my horror also ate tomatoes as if they were apples. To everyone’s surprise, including my own, my formerly picky self loved it.  I sat with my family contentedly dipping strips of warm pita into the creamy stuff all the while thoroughly proud of myself for being so adventurous. 

Today a roasted eggplant dip is hardly the most exciting food in my repertoire, but it still satisfies that savory spot in my heart that I no longer fill with rich dairy based sauces.  It’s also incredibly easy to make, and a great substitute for hummus if you are paleo or trying to incorporate more paleo foods into your diet.

It only takes a few ingredients and a food processor to come together.  It’s a wonderfully easy way to get more veggies into your day and isn’t super intimidating for young kids or picky eaters to try.


1 large or 2 small eggplants

2 cloves of crushed garlic

Juice of 1 large lemon or about 3 tbsps

1/4 cup of tahini

1/3 cup of olive oil (reserve 1 tbsp to drizzle at the end)

1 tsp smoked paprika (save a pinch for garnish)

½ -1 tsp of sea salt (to your taste)

A small handful of flat leaf parsley chopped (or about 2 tbsps) for garnish


Preheat your oven to 425 degrees

Pierce on large or two small eggplants all over with a fork, place on a sheet pan in the hot oven.

   Roast until the eggplants look shriveled and collapsed- about 45 minutes to an hour. They are going to look DONE, don’t worry you want them like that.

Allow to cool and peel the skin from the eggplant.

Toss the white inner flesh of the eggplant into your food processor with the garlic, lemon juice, tahini, salt, pepper, and paprika.  Turn the food processor on low and slowly drizzle the olive oil into the mixture while you process it.

Taste it. This is your chance to make it pop.  Everyone’s pallet is slightly different so trust yours and customize your ganoush to your taste.

Scoop your baba ganoush into a bowl and garnish with the chopped parsley, a drizzle of olive oil and a sprinkling of smoked paprika.


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