Back to dips and spreads! It’s time to move away from our beloved hummus (just for a little bit!) and embrace something a little different. This Baba Ganoush dip recipe from the Leon: Fast Vegan cookbook is seriously delicious. Full of amazing flavor and uber-healthy!
Have you tried an eggplant dip before? It might sound a bit weird but you’ll be amazed at how tasty it is. It only uses simple ingredients like lemon juice, roasted eggplants (of course!) and tahini (or sesame paste). Perfect to dip some fresh veggies in or spread on some pitas. Let’s get on with it!
This spread with a funny name is a delicious creamy dip or spread made out eggplant and other simple ingredients and it has its origins in the of Leviant (what historic territory of Syria). There are different variations in Israel and another one in the Persian Golf made with cumin and coriander.
Making this incredible baba ganoush dip involves very few steps. First, you roast the eggplants until almost burned on the outside. This step could be the longest one but it doesn’t need to be complicated. Ideally, you roast them on a barbecue but you can also char them on the flames of the stovetop (it could get a bit messy!). If both of these options seem like too much for you then you can quickly place them in the broiler until blackened and softened.
Once the cooking is done, you scoop the flesh leaving the seedy parts out. Mix with the rest of the ingredients, mash it all up and season to taste. Done! You have yourself a fresh and creamy baba ganoush dip!
Freeze away! Once prepared, let it cool down and store it in an airtight container or bag. It will last up to 4 months! Baba ganoush for days!
If you’re not the freezer type, you can just keep in it the fridge and it will keep for up to 4 days. By the way, I highly recommend trying it warmish just after making it. So good!
The Leon: Fast Vegan cookbook is pretty special. Leon is a fast food healthy restaurant chain in the widely known in the UK with more than 57 restaurants. Recently they have expanded to other locations like Oslo, Amsterdam and Washington D.C in the U.S.
Their food is so easy, quick and delicious. Even though they are not strictly vegetarian they have embraced the plant-based diet boom and released several vegan options. If you visit one of their locations don’t miss out on their “Love Burger” or vegan lavender donuts!
They have released 7 cookbooks already but this is their first fully vegan collection of recipes. The breakfast & brunch section is particularly impressive! From carrot smoked “salmon” to breakfast crumble. This cookbook would be a great addition to your collection!
This vegan Baba Ganoush Dip recipe is excerpted from the Leon: Fast Vegan cookbook by Octopus Books. Photos by Steven Joyce. This post contains affiliate links that help support our work here at World of Vegan!
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I love Baba Ganoush! This seems like such a great recipe to make for a party, too 🙂
I never thought I would like anything with eggplant in it (my mom would faint if she knew I was eating eggplant now!), but I not only ate it, I liked it so much! The dip is really creamy and has such a great flavor. My favorite way to eat this is with cut up carrots, slices of red onion, pepperoncini and super soft pita bread. If you spread this dip on the inside of the pita, add some veggies (along with some spring mix and cucumbers), it’s so heavenly! The perfect filling, on-the-go lunch!
I am a big fan of eggplant , garlic and tahini, so together this is a winning spread/dip for veggies and/or pita bread. Easy to make and is a wonderful and different alternative to hummus.
The perfect side to serve with a hummus and veggie and pita platter!
Being an aubergine detractor, it means a lot for me to say that this spread is delicious! I love that I have an alternative to hummus when I’m feeling more crafty 🙂