Tag Archives: primal dip

Zaza ganoush

26 Mar

I set out to make baba ganoush for some company on Friday but realized a little too late that I forgot to buy eggplant.  I stared at the large supply of zucchini in my fridge (I was planning on making a big ol’ batch of zoodles this weekend!) and wondered if it would make a good sub.  Turns out it did!  Everyone devoured the final product and adoringly named it “zaza ganoush!” Another name option was “zuzu ganoush,” but that was just too close to the annoying hamster toys my kids strangely adore.

4 large zucchini
1-2 Tbsp olive oil
3 Tbsp tahini
3 Tbsp plain Greek yogurt
1 Tbsp lemon juice
1-2 tsp cumin
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 375. Cube zucchini, add olive oil and coat generously, sprinkle with salt and pepper. Scatter on foil lined pan and roast zucchini approximately 45 minutes or until tender. Take out of oven and let cool slightly. This step can be done far ahead of time if necessary or more convenient.
Add roasted zucchini and the remainder of the ingredients to food processor and pulse until nice and creamy. Add salt, pepper, and/or more spices to taste after initial run. (I’m notorious for adding a bit more of everything towards the end!)

This was delicious both slightly warm straight out of the food processor and chilled the next day. I admit to adding leftovers to jazz up my kale omelet at breakfast, my spinach and chicken salad for lunch, and scraping every last bit of the container with cucumbers and carrots for a snack all day! I think this dip/sauce has endless possibilities! YUM!



Baba Ganoush

4 Feb

I love this recipe.  Not only does it motivate me to eat my vegetables, but my kids eat this stuff like it’s their job.  This is also one of my go-to appetizers, people rave about it, and the best part is knowing how healthy the dip itself is.  I used to live on hummus before I made the change, but I have never thought about it since.

  • 2 eggplants, peeled, cut, roasted
  • ½ c pine nuts, toasted
  • 1/3 c tahini
  • ¼ c mayo (optional)
  • juice of 1-2 lemons
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ c chopped parsley

Cover and roast the eggplant on a nonstick surface at 375 until soft and brown.   (about 60-90 min)

Toast the pine nuts until they are golden brown.

In a food processor, pulse the pine nuts with the cumin, chili powder, salt, pepper, and garlic powder.  Add eggplant and blend  until smooth.  Add tahini, mayo, and lemon juice.   Blend.   Add chopped parsley.  Taste it.  Go back and add lemon juice, or tahini, or salt if it needs it.  🙂

Serve chilled, with crudités, or a veggie chip of your choice.


%d bloggers like this: