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5 from 2 votes


An easy dip recipe that is gluten-free and paleo-friendly made with the traditional ingredients.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Dip
Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30
Servings: 8 servings
Calories: 88kcal
Author: Lisa



  • Preheat oven to 400 degrees.
  • 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.
  • Roast the vegetables for about 45 minutes, until the eggplants are collapsed and the garlic is completely soft.
  • Cut the eggplants in half lengthwise and place in a colander to cool and drain. Open the garlic packet to cool.
  • 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.


Calories: 88kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 149mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 0.5% | Vitamin C: 7.6% | Calcium: 2.2% | Iron: 2.7%