Roasted garlic baba ganoush is an easy dip recipe that is paleo, gluten-free, dairy-free, and vegan. It's perfect for snacking or as an appetizer.
Roasted garlic baba ganoush is one of my favorite dips. The traditional baba ganoush ingredients are eggplant, tahini, garlic and lemon. This is another recipe that is paleo, low carb, and keto-friendly without modification.
The only change I made was to roast the garlic. I prefer the sweeter, milder flavor of the roasted garlic in this recipe. And of course I swap out the traditional pita bread and eat it with sliced cumber rounds and red pepper slices as dippers.
This recipe is super easy. It just takes a little planning ahead to roast the eggplant and garlic. You can even roast the eggplant and garlic on the grill.
Just roast the vegetables at least an hour before you want to make the dip. A little earlier is even better. That way you can let the eggplant and garlic cool before peeling them. I usually peel the eggplant right into the food processor, and squeeze the garlic and lemon straight in as well.
I have to admit I don't usually measure when making baba ganoush. It's very forgiving and tasting the puree will let you know if you have the seasonings correct. You're just looking for a good balance of all the flavors.
Serve this paleo baba ganoush drizzled with olive oil and garnished with grape tomatoes and olives. It's also great on grilled chicken served with a simple salad and tangy dressing. This post includes affiliate links to recommended products. You can read my full disclosure here.
An easy dip recipe that is gluten-free and paleo-friendly made with the traditional ingredients.
- 1 small head garlic
- 2 medium eggplant
- 3 - 4 tablespoons lemon juice juice of 1-1/2 to 2 lemons
- 2 tablespoons organic tahini
- 2 tablespoons organic extra virgin olive oil plus more for drizzling
- ½ teaspoon sea salt
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Preheat oven to 400 degrees.
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Cut the top off the head of garlic. Place on a sheet of foil and drizzle with olive oil. Wrap tightly in foil and place on a rimmed baking sheet with the eggplants.
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Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
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Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
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Peel the eggplants and squeeze the flesh from the garlic head. Place all ingredients in the food processor and pulse to desired consistency. Taste and adjust seasonings.
More easy paleo snacks
I made this last night, and it is soooo delicious! The only thing I changed was cashew butter for the tahini. I’d like to say it was to cut down on the PUFAs, but honestly, my tahini was bad! It ended up doing a great job with the consistency and had great flavor. Thanks for sharing!
Christy, I’m so glad you liked it! This is one of my favorites – I’m making it for dinner tomorrow with grilled chicken.
Tried this today and mine turned brown. Any idea what might have happened?
I’m not sure what might have happened – but sometimes larger or older eggplants will have a lot of brown seeds. If I happen to get one of these, I’ll remove some of the layers of seeds before pureeing the eggplant.
Sounds delish! Is this meant to be a warm or chilled dip?
It can be served warm right after you make it, or at room temperature. If you refrigerate it, it’s best to let it come to room temperature before serving.
So delicious!! Perfect for carrot sticks/bell pepper slices.
I’ll definitely keep coming back for more recipes.
That’s great – so glad you enjoyed it!
Love it! Not enough tho will have to double or triple recipe! 🙂
Thank you for this recipe! I’ve never made this before just had it in restaurants and haven’t had it in awhile, so thank you for reminder and paleo-cert. recipe!
You will love how easy it is, Sabrina! I make it all the time 🙂