Ganoush

One of the things I missed having since I have been on my health and wellness journey is chips and dip, and I mean that slappin’ cheese dip with the corn tortilla chips. After suddenly becomeing lactose intolerant and starting a low carb diet, my options for dip has became limited. I wanted something low carb but not to the point where I am consuming cauliflower all the time. Hummus was definely out the question, I ran across Ganoush. I looked at a few recipes and thought to myself, “I can recreate this so its still yummy, low carb, but moderate fat.

I made this twice, the second time was the winner. This dip taste great with these keto chips. You can also enjoy this with paleo chips, celery, or even carrots.

Let me know what you guys think of this recipe in the comments below and don’t hesitate to name any tweaks or changes you made to the recipe. I’ll see you all in the next recipe. Time to go eat.

Yield: 5

Author: Saphia Baldwin

Print

With ImageWithout Image

Ganoush

A moderate low carb Mediterranean dish. Great for social gatherings and healthy party dips.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients US Metric

• 2 Large Eggplants
• 1 Medium Lemon
• 2 Garlic Cloves
• 1 tsp Fresh Parsley
• Pink Himalayan Salt to taste
• Black Pepper to taste
• Fresh Parsley to garnish
• 1 tsp Ground Cumin
• 1 tbsp Extra Virgin Olive Oil Robust Flavor
• 1 tbsp Extra Virgin Olive Oil Robust Flavor (dressing)
• 2 tbsp Organic Sesame Tahini

Instructions

1. Preheat oven to 400 F
2. Cut the ends and tops of the eggplants and then slice the eggplants lengthwise in half
3. Place the eggplants in a pan face down with another water to just cover the bottom
4. Bake eggplants for 30-40 minutes or until the skin is charred
5. While eggplants are baking, chop up two garlic cloves and prepare the seasonings
6. Once eggplants are done baking, let it cool for about 10 minutes
7. Scoop the eggplant meat out and transfer to a high-speed blender
8. Add 1 lemon juice, ground cumin, pink salt, black pepper, olive oil, and parsley
9. Set blender to dip mode OR until ingredients are well combined
10. Scoop dip out into a air tight container
11. Drizzle 1 tbsp of Extra Virgin Olive Oil and Fresh Parsley
12. Enjoy!

Nutrition Facts

Calories

161

Fat (grams)

9

Sat. Fat (grams)

1.3

Carbs (grams)

19.7

Fiber (grams)

9.5

Net carbs

9.9

Sugar (grams)

10

Protein (grams)

4.2

Sodium (milligrams)

448

Cholesterol (grams)

0

All of my nutrition facts come from an app called Carb Manager.

CurlyFitGamer

Did you make this recipe?

Tag @curlyfitgamer on instagram and hashtag it #curlyfitgamer