Baba Ganoush Without Tahini
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Baba ganoush without tahini

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1hr · 6 servings INGREDIENTS: • - 2 medium-sized eggplants • - 2 cloves garlic • - 2 tbsp lemon juice • - 1/3 cup olive oil • - 1/4 cup tahini • - 2 tbsp parsley • - 1 tsp sea salt • - 1/2 tsp chilli powder • - 1/4 tsp cumin • **yield: roughly 2 cups** DIRECTIONS: • 1. Preheat oven to 400F. While the oven is heating, cut eggplants in half and drizzle olive oil on top. • 2. Place eggplants face down on a baking tray and roast for 45 minutes. • 3. Remove eggplants from the oven, spoon out the flesh of the eggplant and place into a strainer to remove some of its water content. • 4. Add all the ingredients into a food processor, mix until smooth. • 5. Adjust season if necessary. • 6. Serve immediately, top it with olive oil, chopped parsley and walnuts. Or transfer into a
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45min · 6 servings For the Baba Ganoush • 1 eggplant • 1 red pepper • 1/2 cup plain full-fat Greek yogurt (or 2%) • 1/4 cup tahini • 1/2 lemon juice • 3 garlic cloves • 1 cup cilantro • For the Air Fryer Chickpeas • 1 can chickpeas (drained) • 1 Tablespoon olive oil • 1/2 teaspoon salt • 1/4 teaspoon pepper 1/2 teaspoon cumin For the Baba Ganoush Recipe • Preheat oven to 400° F. • Gently pierce the whole eggplant with a knife all around. • Chop the red pepper. • Arrange the eggplant and red pepper on a greased baking sheet. Bake for 45 minutes. • Remove from the oven, and set aside until cool enough to handle. • Once cooled, use a spoon to scrape out the “meat” of the eggplant, discarding the skin. • In the bowl of a food processor, add the meat of the eggplant alo
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