Baba Ganoush. With only 2.5g carbs per serving, this is a great keto dip.
Creamy, sweetish and tangy at the same time, easy to make and absolutely delicious. Baba Ganoush is a Middle Eastern restaurant favourite that anyone can create in their own kitchen with practically zero effort.
Serve it as a keto dip alongside crispy focaccia fingers. Or make a decadent sandwich by slathering it over your favourite charcuterie meat between slices of keto protein bread.
How To Make Baba Ganoush with Just a Few Every-Day Ingredients
This dip can be chunky or smooth, spicy or not, depending on how you like it.
First off, toast your pine nuts until fragrant and leave them aside.
Once you’ve taken the tops off the aubergines, cut them in half and put them on a baking tray. If you line your baking tray with foil there’ll be no danger of aubergine skin getting stuck and no washing up.
Score the aubergines, sprinkle salt all over, and drizzle lightly with extra virgin olive oil. You can grill (broil) them or roast them. I prefer the latter, but whatever you do, they must cook until the pulp is very soft.
Once they’ve cooled, all you need to do is remove the skin and place the pulp into a food processor. The small one that usually comes as an accessory to a stick blender is absolutely fine. Add all other ingredients except pine nuts and whizz until you have the consistency you want. Taste and adjust lemon juice, olive oil, garlic, or seasoning to your preference. If you like your food spicy, you can add a chopped chilli pepper or some chilli flakes, or maybe a dash of cayenne pepper.
Spoon your Baba Ganoush into a nice serving bowl and sprinkle your toasted pine nuts on top. That’s it!
For the tahini, you can either buy it ready-made, or make your own, and you could do that while the aubergines are cooking. My Home Made Tahini recipe uses just 2 ingredients and is effortless.
If you like the look of the delicious crispy fingers in the photos, check out my Genoese Focaccia Bread recipe. Focaccia ‘fingers’ will be crispy if, just before serving, you drizzle extra virgin olive oil on both sides and grill them for 2 minutes each side.
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- 2 medium aubergines 300g each
- ½ garlic clove - minced
- 20 g extra virgin olive oil - plus a little more for drizzling over the aubergines (U.S. option HERE)
- ⅛ tsp cumin
- ½ tsp fine himalayan pink salt - plus more for sprinkling over aubergines (U.S. option HERE)
- 20 g lemon juice (1 small lemon)
- 40 g QK tahini (easy recipe HERE)
- 10 g pine nuts (U.S. option HERE)
- toast pine nuts for a few minutes until golden and fragrant; set aside to cool.10 g pine nuts
- pre-heat oven to 200°C and line an oven tray with foil.
- discard the tops of the aubergines, cut them in half along the length, place them cut side up on the baking tray, score them with deep criss-cross cuts, sprinkle with salt and a little extra virgin olive oil, and roast for 45 minutes or until the skin is wrinkled and the flesh feels very soft when you squeeze.2 medium aubergines
- once cool, discard the skin, and place the pulp in a food processor bowl.
- add everything else except pine nuts and blitz until well combined but still a bit chunky (Baba Ganoush shouldn't be a paste, but entirely up to your preference).½ garlic clove, 20 g extra virgin olive oil, ⅛ tsp cumin, 20 g lemon juice, 40 g QK tahini, ½ tsp fine himalayan pink salt
- taste and adjust as you wish; this is where you can add cayenne pepper, a chopped chilli pepper or some chilli powder for a bit of a kick, or extra garlic if you like a more pungent flavour.
- transfer to a serving bowl and sprinkle with the toasted pine nuts.
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