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Baba Ganoush

About the Recipe


  • Insides of 1-2 eggplant (roughly chopped)

  • 2 Tbsp olive oil for pan-frying

  • 2 garlic cloves, crushed

  • ½ tsp chilli

  • 1 tsp paprika

  • Pinch of salt

  • Pepper (to taste)

  • Juice of 1 lemon

  • 1-2 Tbsp tahini (to taste)

  • 1 tsp cumin

  • 1 tin cannellini beans rinsed and drained


Step 1

Place the eggplant, garlic, olive oil, chili, and paprika into a pan and fry on medium heat until the eggplant is soft and golden brown.

Step 2

Move to a bowl and add all remaining ingredients.

Step 3

Blend with a stick blender or food processor until smooth.

Step 4

Serve- will keep covered in the fridge for 3-4 days

*Low carb- reduce the carbs even further by cutting the beans out, vegetarian, lunchbox idea- pair with crackers/ carrots/ breads to dip.

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