Hummus (and all the various spellings) in Arabic means chickpeas, so technically you should call this recipe “baba ghanoush” (which is just really fun to say) or “really tasty dip.” The point is that it will taste so much like hummus that you’ll think it is hummus! Make it your own and call it “my super-secret world-famous dip.” Bottom line: this is a great alternative to hummus, it gives those non-guacamole eaters some other kind of dip to enjoy, and it just plain tastes good.
A few notes on this one: if you are struggling with some autoimmune issues, ditch the eggplant (a nightshade) and use the zucchini or raw cashews instead.
Don’t be afraid to play with flavorings. Hungarian smoked paprika and sumac are widely used in many Middle Eastern recipes, and go beautifully with this. Love garlic? Then add some more! Feel like using roasted garlic instead, or basil or some parsley or some other interesting mixture? Go for it!
1 large eggplant or 2–3 small Chinese egg plants
2 tablespoons (30 ml) tahini
2 tablespoons (30 ml) lemon juice
1–2 cloves garlic
~ pinch of cumin
2 tablespoons (30 ml) olive oil
~ salt to taste
- Preheat oven to 400°F (205°C).
- Slice eggplant in half lengthwise and brush with some olive oil. Place on foil lined sheet pan and bake for 45 minutes or until soft.
- Allow eggplant to cool, then scoop out insides of eggplant and combine in food processor with tahini, lemon juice, garlic and cumin, discarding the skins. Mix all until smooth.
- Slowly drizzle in olive oil through feed tube until well combined.
- If you have some smoked paprika or sumac at home, sprinkle a little bit of that over the mixture. Add salt to taste. Serve with some sliced veggies to dip in.
Ingredient Notes—Tahini is sesame seed paste, and can be found in the ethnic aisle of most grocery stores (just check the label to make sure there aren’t any added ingredients!). Sumac, should you choose to use, can be found in some Middle Eastern markets, cooking stores, and online stores (Penzey’s and Surfas are two of my favorites). It has a slightly sour flavor and a reddish color. Great to use in spiced nut mixtures too!
Variations—If eggplant is not your thing, use 2 zucchinis (no cooking needed, but I find it preferred to peel). Spice things up and use some chili powder and lime juice for more of a “tropical” flair, or add in some sun-dried tomatoes or roasted red peppers to change up the flavor. To make things even creamier with a little more fat, replace the eggplant with ¾ cup of cashews that have been soaked in water for a few hours. Drain, place in processor, then add in remaining ingredients and enough water to reach your preferred consistency.
More Recipes You'll Love
- Baked Churros with Chocolate Hazelnut Sauce
- Red Snapper in Sauce
- Stir-Fried Shrimp and Asparagus with Coconut Curry Sauce
Paleo hummus, baba ghanoush, or simply really tasty dip: roasted eggplant whips with tahini into a silky dip that fools anyone expecting chickpeas. It gives non-guacamole eaters something to love at the table. Call it whatever you want - it just plain tastes good.
Pro Tips
- Roast the eggplant a full 45 minutes until truly soft; underdone eggplant makes a watery, stringy dip.
- Cool the eggplant just enough to handle, then scoop the flesh and discard the skins before processing.
- Drizzle the olive oil through the feed tube while the processor runs - that is what gives the dip its hummus-like silkiness.
- Smoked paprika or sumac sprinkled on top is the recipe's flourish; sumac adds a sour red dust that suits it perfectly.
Frequently Asked Questions
Is this really hummus?
Hummus means chickpeas, so technically this is baba ghanoush - but it tastes so much like hummus that guests will not guess.
Can I make it nightshade-free?
Yes - swap the eggplant for 2 zucchinis or 3/4 cup of soaked cashews. The recipe offers both as autoimmune-friendly options.
How long does it keep?
About 5 days refrigerated. Stir before serving and drizzle with fresh olive oil to revive the texture.
Recipe Card
Ingredients
Method
- Preheat oven to 400°F (205°C).
- Slice eggplant in half lengthwise and brush with some olive oil.
- Place on foil lined sheet pan and bake for 45 minutes or until soft.
