We love hummus and baba ghanoush because they are super delicious and packed with protein (especially if you make them from scratch). Making these dips at home is easy and ensures that you are adding in tahini, which is an excellent source of vegan protein and the mineral calcium. Pre-made versions of these dips are often lacking in
Homemade Baba Ghanoush
1 medium sized eggplant or 3 small eggplants
3 cloves garlic, chopped
3-4 Tbsp creamy tahini
3-4 Tbsp extra virgin olive oil
large handful fresh parsley, chopped roughly
1 lemon, juiced
1. Preheat the oven to 375.
2. Slice the eggplants in half, lengthwise. Rub each half with some grapeseed oil (or other high heat cooking oil) and sprinkle with a pinch of sea salt.
3. Chop the garlic roughly.
4. Place the eggplants face-down, with the garlic beneath them, on a baking sheet (lined with parchment paper, so they don't stick).
5. Roast for 20-30 minutes (depending on the size of the eggplants) until they are soft inside and starting to crisp on the outside.
6. In a food processor, combine all of the ingredients and pulse until creamy (you can leave some pieces of eggplant if you prefer).