How to Make Paleo Baba Ganoush

It’s no secret that living Paleo can sometimes leave us longing for a thick, creamy, indulgent dip for crudités, sweet potato fries or even barbequed meat. Baba Ganoush has to be one of the best things you can do with an aubergine – so good, in fact, it’ll have your non-paleo friends throwing away their hummus and sour cream and raiding your fridge instead.

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5 from 1 vote

Baba Ganoush

A creamy, indulgent dip perfect for crudités, sweet potato fries, or barbequed meat. Baba Ganoush is one of the best things you can do with an aubergine, and it's so delicious that even your non-paleo friends will love it.

Prep Time10 minutes mins

Cook Time27 minutes mins

Total Time37 minutes mins

Course: Sauces, Sides

Cuisine: Middle Eastern, Paleo

Keyword: Aubergine Dip, Baba Ganoush, Healthy Dip, Paleo Dip

Servings: 4 Serves

Calories: 150kcal

Cost: $10

Equipment

• Roasting Dish
• Sharp knife
• Food processor

Ingredients

• 2 large aubergines
• 1 garlic clove crushed
• A small handful fresh parsley finely chopped
• A small handful fresh coriander finely chopped
• Juice of half a lemon
• 2 tbsp cashew nut butter
• 1 tsp cumin
• Olive oil
• Salt and pepper

Instructions

• Prepare Aubergines: Preheat your oven to 180C / 350F / Gas Mark 4. Cut the aubergines into halves, removing the stem. Scoop out the seeds, then cut into quarters. Lightly score the flesh with a sharp knife, being careful not to cut too deep.
• Roast Aubergines: Place the aubergines in a roasting dish, drizzle with a little olive oil, salt, and pepper. Roast for approximately 30 minutes until tender. Leave to cool.
• Peel and Chop: Once cooled, peel off the skin of the aubergines. Chop into chunks and drain off any excess liquid.
• Blend: Add the chopped aubergine, cashew nut butter, and lemon juice to a food processor. Blitz until smooth but not too fine.
• Add Flavour: Add the crushed garlic, chopped herbs, and cumin to the food processor. Blitz again just enough to combine the flavours.
• Serve: Remove from the food processor and serve with your choice of crudités, sweet potato fries, or as a dip for barbequed meat.

Notes

• For a smokier flavour, grill the aubergines instead of roasting.
• Adjust the amount of garlic and lemon juice to taste.
• This dip can be made a day in advance and stored in the fridge to allow the flavours to meld together.