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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.


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.


  • 2 eggplants, roasted
  • 2 teaspoons tahini
  • 2 large garlic cloves
  • 2 lemons
  • 1/4 cup olive oil
  • 1 pinch sea salt
  • 1/4 cup pomegranate seeds


  1. Turn on broiler or preheat oven to 450 degrees F.
  2. Poke holes in the eggplant with a fork. Roast eggplant (skin on) until they are soft and skin is crispy.
  3. Let cool and scoop insides into a food processor.
  4. 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.
  5. Spoon into serving bowl, sprinkle with pomegranate seeds and serve with cut pita bread.

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