Smokey, smooth dip and spread for a plant-based renal diet. Great alternative to hummus.
One of the great secrets of really enjoying a plant-based diet is trying new dishes. I find some of my favorite plant-based dishes in ethnic cuisines. Which brings me to baba ganoush. Baba ganoush is a middle eastern eggplant dip. If I were the marketing manager for a baba ganoush manufacturer the slogan would be, “Delicous to eat, fun to say.” (You try to say it without at least thinking of smiling). And, it is kidney-friendly (so that should make us smile too.) Baba ganoush is a great low potassium and low phosphorus dip comprarable to hummus. It is a great alternative to ranch for dipping vegetables and with its slightly smoky flavor is a great hummus alternative.
Our recipe asks for roasted eggplant and a touch of smoked paprika which gives the iconic smoky flavor to the whole dish. We love it as a dip for carrot, bell peppers, broccoli, and crispy roasted tortillas. It also can be served as spread on a wrap or a sandwich or as salad dressing.
As long as you have food processor or a high powered blender, this recipe is a cinch. Roasting eggplant is pretty simple. Coat the whole thing with oil, prick it a few times and put it on the grill or in the oven at 400’F. After it is charred on the outside and the skin collapsed, open it up (watch out for the steam!), and scoop out the flesh. Then all you need to do is blend it with the rest of the ingredients.
- 1 Eggplant, large
- 1 Tbsp Tahini
- 1 Clove Garlic
- ¼ tsp Cumin Powder
- ¼ tsp Smoked Paprika
- 1 tsp Lemon Juice
- ¼ tsp (opt) Salt
- a few sprigs Parsley (optional for garnish)
- Roast the eggplant on a grill or roast in the oven at 400'F for 30-45 minutes or until the skin is charred.
- Scoop out cooked eggplant and separate out from the skin.
- Drain the water.
- Put the cooked eggplant in the food processor, add all other ingredients.
- Mix it well to make uniform paste.
- Baba ganoush is ready.
Not as smoky as my favorite local middle-eastern restaurant, but still good. For a satisfying summer dip or wrap filling it is a choice! And as a bonus, it freezes well. So you can make a big batch, freeze in small amounts and enjoy over several weeks.