Baba Ganoush (a Whole30 hummus)
Author: 
Recipe type: Appetizer
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 medium Italian eggplants, cut lengthwise
  • ¼ cup of tahini paste
  • Juice from 1 lemon
  • 1 Tsp of lemon zest
  • A few cloves of garlic
  • ½ Tsp cumin
  • ¼ cup extra virgin olive oil
  • Salt/pepper to taste.
  • Cajun spice and lemon zest to garnish.
Instructions
  1. Brush the cut sides with olive oil and season with salt and pepper.
  2. Place the eggplants, cut side down, on a parchment paper lined baking sheet.
  3. Roast the eggplant at 450 F for 40 minutes.
  4. I then let the eggplant cool for a bit before scooping the flesh (not the skins) into a strainer over a bowl so that some of the liquid drains out (pushed it around & squish it a bit to get as much liquid out as you can). Don't worry about the seeds, they're edible.
  5. After it's been strained, I add the eggplant to a bowl with the tahini paste, lemon juice, lemon zest, garlic, cumin and ½ of the olive oil, salt/pepper to taste.
  6. Blend the eggplant with an immersion blender till it's smooth.
  7. Add more olive oil until it's the desired consistency.
  8. When you are ready to serve it, drizzle it with extra virgin olive oil, and garnished it with a touch of lemon zest and some Cajun spice...and surround it with all of your favorite veggies (or grain-free tortilla chips if you are eating paleo).
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/07/27/baba-ganoush-a-whole30-hummus/