Baba Ghanoush

I was looking for a hummus replacement for little S who is allergic to sesame. I’ve tried tahini-free hummus but it never seems to work (if anyone has a recipe that’s worth trying, please let me know!). I’ve also got a great bean dip recipe but it isn’t quite Mediterranean enough to fill the hummus gap. So, inspired by Celia Brookes Brown New Vegetarian – I seriously love this cookbook – I whipped up a dairy/sesame-free Baba Ghanoush. I thought it was delicious, Little S wasn’t impressed!! Maybe next time she’ll like it a bit more…

Baba Ghanoush (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

Makes enough for a small crowd to dip!

  • 1 aubergine
  • Juice of 1/2 a lemon
  • 1/4-1/2 clove of garlic, minced
  • 2 tbsps extra virgin olive oil
  • 2 tbsps soya yogurt (I used Alpro)
  • salt and pepper

– Preheat the oven to very high, approx. 220 degrees centigrade/Gas Mark 7

– Halve the aubergine and score the flesh. Drizzle generously with olive oil and bake for 20-30 minutes, until golden

– Let cool a little, then scrape out the flesh. Discard the skins.

– Place in a food processor/blender (or mash). Add the extra virgin olive oil, soya yogurt, lemon juice, minced garlic and seasoning. Blend until a smooth puree. Adjust seasoning.

– Transfer to a pretty bowl and drizzle with extra virgin olive oil.

– Serve with toasted pittas, crackers, crudites or even crisps.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Baba Ghanoush

  1. I’ll have to share my hummus recipe with you. I use a rinsed can of artichoke hearts and roasted red peppers in place of tahini. I think I might post it on my blog. It is quite tasty! This dip sounds great, I always love another dip.

    1. Good point, she can have soy… it just seems that a lot of the flavour goes when you can’t use tahini… but maybe silken tofu would give the rich, smoothness
      Thanks for the idea 🙂

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