This Oil Free Baba Ganoush is gluten-free, tahini-filled and so easy to make! Its delicious as a dip for veggies, crackers or pita.
While I love hummus, its fun to switch it up. And this Oil Free Baba Ganoush is the perfect homemade dip and spread to switch to. Especially during the late summer when eggplant is plentiful.
Ingredients for Making Oil Free Baba Ganoush
Eggplant: Roasted eggplant makes the bulk of Baba Ganoush. I call for 2 pounds of it which may seem like a lot, but this dip is delicious on everything!
Garlic: Garlic for flavor.
Tahini: Tahini lends flavor and creaminess to this Oil Free Baba Ganoush.
Lemon Juice: Lemon juice for acidity.
Salt and Pepper: To season the dip.
Is Tahini Gluten-Free
Yes! Tahini is ground sesame seeds and thats it. Think if it as peanut butter made of sesame seeds. If you have Celiac Disease, be sure to opt for tahini that is certified gluten free.
My favorite brand of tahini is Krinos.
Is Baba Ganoush Gluten Free and Vegan?
This baba ganoush is gluten free and vegan. And almost all store bought baba ganoush is gluten free. But sometimes they are made with yogurt, so they are not always vegan. So, if you are purchasing baba ganoush from the store, just check the label to make sure.
How to Store the Finished Dip
Once the dip is all done, transfer it to an airtight container and store in the fridge for up to 4 days.
I do not recommend freezing this dip. If you don't think you will make it through 2 cups of dip in 4 days, I recommend halving the recipe.
How to Eat Baba Ganoush
I use Baba Ganoush anywhere I'd use hummus. I like to serve it along side oven baked falafel like in the above picture.
Or I serve it as a dip for cut up veggies, pita, crackers or chips.
Or as a spread on a sandwich or in a wrap. Its super versatile.
Looking for More Snacks and Apps?
Vegan Cashew Queso by Minimalist Baker
- 1 Baking Tray
- 1 Food Processor
- 1 Fine Mesh Strainer
- 1 Spatula
- 2 Medium Eggplants about 2 pounds
- 1 Large Clove of Garlic
- ⅓ Cup Tahini
- ¼ Cup Lemon Juice
- ½-3/4 teaspoon Kosher Salt
- Black Pepper to Taste
- Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.
- Roast the whole eggplants for 40-45 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
- Allow to cool until you can handle them.
- To peel the eggplants, cut them in halk and use a spoon to scoop the flesh out. Scoop the eggplant directly in to a strainer.
- Allow the eggplant to sit in the strainer for 15 minutes to release any excess liquid.
- Into the bowl of a food processor, combine eggplant, tahini, garlic and lemon juice. Blend on high for 1 minute.
- Scrape the sides of the bowl down and add salt and pepper.
- Blend on high for another 30 seconds.
- Serve immediately or transfer to a container to a container with an airtight lid and store in the fridge for up to 4 days.
Let me know how you like this recipe!