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Baba Ganouj

Protein Rich Dip

Serve as a dip or a spread with wraps‚ pita‚ or vegetables.


¼ tsp Cumin Powder
3 Tbsp Navitas Organics Hemp Seeds
1 lb Eggplant
1 Tbsp Olive Oil
2 Tbsp Sesame Seeds
1 Tbsp Miso Paste
2 Tbsp Lemon juice
1 Clove Garlic
2 Tbsp Tahini
1 Tbsp Parsley for Garnish
1 tsp Hemp Oil for Garnish
Salt and Pepper


Preheat the oven to 400 degrees F and place a baking pan inside to warm. Peel the eggplant and cut into 1-inch chunks. Remove the warmed pan from the oven and pour the oil on top.

Add the eggplant along with a pinch of sea salt and black pepper and toss to combine.

Spread the eggplant out evenly across the pan and roast for 15-20 minutes until eggplant begins to turn golden and is cooked through. Remove from oven and let cool.

In a spice grinder or small blender, grind the hemp seeds and sesame seeds into a powder. Place the powder into a food processor along with the eggplant and all the remaining ingredients except for the garnishes. Process until smooth. Taste and adjust seasoning if desired.

To serve, transfer the dip to a bowl, top with parsley, and drizzle the hemp oil on top. An extra sprinkle of cumin may be added as well if desired. Makes 1-2 cups.

Makes: 6 to 7

Submitted by: Julie Morris