Easy Paleo Baba Ghanoush Dip –
I used to love hummus but the problem with that appetizer is that is it full of starch and hard to digest beans. I have written about the problem with beans here. Most store bought hummus is full of unsafe genetically modified canola oil or soybean oil, which I wrote about here. Commercial dips are also full of unhealthy preservatives or artificial flavors, which I wrote about here. When I learned how to make this great Middle Eastern dip I was so excited because it fits a low carb and Paleo diet. It is so easy and great for taking to parties. Make this anytime you are missing hummus and your friends and family will all be big fans!
Easy Paleo Baba Ghanoush Dip
2 large purple eggplants (See dirty dozen to help choose organic priorities )
4 garlic cloves
fine sea salt and ground black pepper (order sea salt here, pepper here)
1 teaspoon ground cumin (order here)
2 tablespoons lemon juice
4 tablespoons tahini (sesame seed paste) (order here)
2 tablespoons chopped fresh cilantro, for garnish
2 tablespoons extra virgin olive oil, for garnish
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- Place the whole eggplants on the baking sheet. In each eggplant hollow out 2 holes large enough for garlic cloves. Stick a clove in each hole. Bake the eggplants for about 30 minutes, until soft.
- Let the eggplants cool for about 5 minutes. Cut the stems off the eggplant and put them in a food processor, skin on. Add a pinch of salt and pepper, the cumin, and the lemon juice to the food processor. Pulse the mixture a few times, until all the ingredients are combined. Add tahini and pulse for 10 seconds. Taste the dip and adjust the salt to your taste.
- Transfer the dip to a bowl and top with the cilantro and olive oil. Serve warm.
Nutrition Info: Calories: 111 Protein: 3.7 g , Total Fat : 5.8 g, Total Carbs:13.8 g, Net Carbs: 6.3 g, Fiber: 7.5 g (nutrition facts based on 6 servings)
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