Not tried baba ganoush? You must. This middle eastern aubergine condiment is a life saving hummus alternative for those on the paleo, GAPS or SCD diet, and for those who aren’t on any particular protocol, it’s a delicious low starch, grain and pulse free option that will satisfy all your dipping needs. It’s also very nutrient dense – aubergines are high in vitamin K, folate, potassium, manganese, B1, B3, B6 and copper as well as being an excellent source of fibre and the tahini is rich in calcium and magnesium. Try this with veg crudités, alongside your falafels or as a scrumptious savoury spread..
Baba Ganoush Dip
Recipe type: Condiment
Cuisine: Paleo, GAPs, SCD, low carb, grain free
Serves: (Serves 4)
- 2 aubergines
- 2 tbsp tahini
- Juice of a lemon
- ½ tsp salt
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- 2 garlic clove
- Roast both aubergines in an oven (heated to 190C) for about 45 minutes. Allow them to cool before peeling off the skin.
- Cut the aubergine into chunks and add to a blender.
- Add the remaining ingredients and blend until smooth.
- Put into a serving bowl and add a garnish of parsley and a drizzle of olive oil.