These last days I have been a bit disconnected from the blog for health reasons, nothing serious. It seems that my body has become accustomed to a very healthy and light diet and it no longer tolerates foods that I could eat without problems before, so when I eat away from home I have to be careful or else the food ends up making me sick. In particular, I do not tolerate fried foods and highly processed products very well and the truth is that it is difficult to find vegan dishes that are not fried and are not highly processed (mainly gluten and soy). When you nourish your body with the right foods, you feel better and you honestly don’t miss eating differently.

love homemade dips, they are very useful for eating out and they are always a hit, even with people who are not vegan. Before, I used to eat these types of appetizers with pita bread or nachos, but now I like them more with crudités or raw vegetables cut into sticks or slices. My favorite crudités are carrots and zucchini, although celery is also very rich and very purifying.

Ingredientes

Scale

  • 2 berenjenas
  • 4 cucharadas de tahini
  • 2 cucharadas de zumo de limón
  • 3 dientes de ajo
  • 1 cucharadita de comino en polvo
  • 1 cucharadita de sal marina (opcional)

Instructions

  1. Preheat the oven to 180ºC or 355 ºF.
  2. Make cuts in the eggplants with a knife so they don’t explode in the oven. Bake on a sheet pan for about 40 minutes or until done.
  3. When the aubergines are cool enough not to burn to the touch, chop them up and toss them into a food processor with the rest of the ingredients (you can also use a mixer). If you have a hard time mixing because your processor or mixer is not very powerful, add a little water. Whisk until desired consistency.
  4. Taste the baba ganoush, correcting any ingredients if necessary. Let cool in the fridge and serve with a drizzle of extra virgin olive oil on top (optional).
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