• J & J

The Dip You Didn't Know You Needed: (our take on) Baba Ganoush

Updated: Feb 15

Use this dip for Keepin' Fit Real's Gluten Free Pita Bread, sliced veggies or on top of any salad!


Ingredients:

  • 1 large eggplant

  • 1 can chickpeas*

  • 1/3 cup extra virgin olive oil

  • 1/4 cup tahini

  • juice from 1 lemon

  • 1 clove garlic

  • Salt and pepper to taste

Directions:

  • Set oven to 350 degrees

  • Cut eggplant and drizzle with olive oil

  • Bake eggplant until soft (20-25 mins)

  • Drain and rinse canned chickpeas (save about 1/4 of the liquid to use later)

  • In a blender, blend olive oil, lemon juice, eggplant, chickpeas, garlic, and left over chickpea juice

  • Pour into a serving dish and ENJOY!

Notes:

  • You can either pressure cook the chickpeas or buy them canned at any grocery store

  • If you buy them in a can, try to find a can labeled BPA-free!



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