Baba Ganoush Made with JOI Plant Base: A Creamy Vegan Dip You’ll Love More than Hummus
God bless the Mediterranean people, because they have gifted the world with some seriously delicious dips that are also seriously healthy. Case in point: Baba Ganoush.
Think of baba ganoush as a cooler cousin of hummus—same basic concept, but with a little different flavor, and a less mainstream vibe. Like hummus, baba ganoush is a vegan’s snacking dream, made with simple meat- and dairy-free ingredients that are dense with nutrients. The difference is that roasted eggplant forms the base for baba ganoush while chick peas are the backbone of hummus. The roasted eggplant lends baba ganoush a slightly sweeter, smokier flavor, and a lower fat and calorie count than hummus—plus it can be easier on the tummy than hard-to-digest chickpeas. And in this variation, we’ve swapped out the traditional tahini for protein-packed, whole-food JOI plant base to make for an extra creamy finished product.
Even better, baba ganoush is easy to make. Muster the patience to let your eggplant roast for a half hour, and from there all you need to do is blend with JOI (or a JOI and tahini mix), some olive oil, a few squeezes of lemon, and whatever seasonings your heart desires. Serve with fresh sliced veggies, a handful of hearty crackers, or spread on toasted baguette slices to really impress your guests. We’re confident you won’t be going back to store-bought hummus anytime soon.
Here’s the recipe for healthy and hearty Baba Ganoush made with JOI plant base:
Yields 2 cups
2 medium eggplants
1/3 cup JOI plant base [or 3 TB JOI + 2 TB Tahini]
¾ tsp sea salt
Juice of 1 lemon (add zest if desired)
2 cloves fresh garlic, peeled and smashed
2 tsp olive oil
1/8 tsp chili powder (optional)
½ cup parsley, mint or other fresh herbs
- Preheat oven to 375 degrees. Prick each eggplant a few times, then char the outside by placing on the flame of a gas burner, turning, for about 5 minutes. Alternatively, char the eggplant on a baking sheet under a broiler for 5 minutes, checking frequently.
- Place eggplant on a baking sheet and roast for 25-30 minutes, until they are completely soft.
- Remove eggplant from the oven and allow to cool completely.
- Split each eggplant and scrape out the pulp (If you prefer a more charred and smoky flavor, use the skin as well).
- Puree eggplant in a blender or food processor with JOI plant base of choice, salt, lemon juice, garlic, chili powder, and any desired herbs.
- Taste and adjust seasoning.
- Remove from blender into a bowl and drizzle with olive oil and parsley to serve and enJOI!
Looking for more inspiration to round out the appetizer tray at your next dinner party? Give our Healthy and Indulgent Vegan French Onion Dip a try!