World Vegan Day: Hemp Baba Ganoush Recipe
Who knew that gluten free, dairy free, sugar free and a vegan friendly dip could taste so good?!
We are celebrating World Vegan Day by taking up the challenge to try out a few animal free dishes, and what better way to start than with a delicious Baba Ganoush?
We wanted to jump on the bandwagon since Australia has the third fastest growing vegan population globally!
To get us on the right track we reached out to our friends at Flannery’s Organic & Wholefood Market in Bondi for our first vegan recipe to add to our kitchen repertoire. If you’re up for some guilt free and delicious cooking, test out this super easy dip. The nutty flavour of the hemp seeds pulls this dish together (plus, hemp also brings you an abundance of essential nutrients)!
Let’s get cooking:
- 1 Medium- Large Eggplant
- 1 1/2 Tablespoons of Tahini
- 1/2 Teaspoon Cumin
- 1/2 Lemon
- 1 Large Garlic Clove
- 1 Tablespoon Hemp Oil
- Sea Salt
- Black Pepper
- Toasted Hemp Seeds
- Place the eggplant over a naked flame and cook for 15 minutes turning frequently, until the outside is charred and the inside is soft.
- Cut the eggplant open and scoop out the flesh into a bowl, squeeze in the lemon and crush in the garlic. Add the cumin, hemp oil, tahini and a good pinch of salt and pepper.
- Top with hemp seeds, parsley and pomegranate seeds for the perfect finish!