Veronica's Baba Ganoush
By: Veronica Bosgraaf
A traditional Lebanese “hummus†like dip made with roasted eggplant instead of garbanzo beans. It has a unique smoky flavor and is accompanied by cold pressed olive oil, raw garlic; fresh squeezed lemon juice, and sprinkled with pomegranate seeds. It’s beautiful and so delicious. I love to eat it with sliced jicama instead of chips.
Notes
Veronica Bosgraaf is a fitness and nutrition enthusiast and the creator of PURE Bar - the health industry's only real answer to a truly all-organic, vegan/vegetarian energy bars.
For more gluten-free recipes, download your FREE copy of the 42 Easy Gluten-Free Recipes eCookbook.
Ingredients
- 2 eggplants, roasted
- 2 teaspoon tahini
- 2 large garlic cloves
- 2 lemons
- 1/4 cup olive oil
- 1 pinch sea salt
- 1/4 cup pomegranate seeds
Instructions
- Turn on broiler or preheat oven to 450 degrees F.
- Poke holes in the eggplant with a fork. Roast eggplant (skin on) until they are soft and skin is crispy.
- Let cool and scoop insides into a food processor.
- Add tahini, pressed garlic, olive oil, sea salt and squeeze lemons over mixture. Blend until smooth adding more olive oil or a touch of water if needed to get mixture smooth.
- Spoon into serving bowl, sprinkle with pomegranate seeds and serve with cut pita bread.