Dip- Baba Ghanouj

2010 March 8
Baba Ghanouj (MyRealFoodLife.com)

Baba Ghanouj Recipe

I’m finding that gluten, corn, dairy, etc… free dips are best as vegetable based, and using ground nuts and /or seeds as a thickener to be a great combination.  This one is my version of a classic eggplant-based dip, using Tahini (sesame paste), as a thickener.


You Might Also Like:

Spicy Eggplant Antipasto Spring Fiddleheads Roasted Red Pepper Hummus Chickpea Tuna Salad Gluten Free Vegan Crackers
7 Responses
  1. Daphne Medina permalink
    January 30, 2012

    I am so making this tomorrow w/ the chickpea chips! yum. I live in Spain and have access to a million pounds of chickpeas…


  2. December 31, 2010

    hiya tracy!
    Clic is made in lebanon, i believe. the chances of it being contaminated are not super high from what i know, although, if you want to be super safe i would suggest checking out Natural Food Pantry or Rainbow or Herb & Spcie and asking them if they have a brand of tahini that is labeled gluten free. If you are looking to buy online, i JUST found this brand :

    btw- great timing! i’m about to post a tahini recipe for french toast ! :D

  3. Tracy permalink
    December 30, 2010

    Where do you buy your tahini, and what brand? I bought a container of Clic tahini but am having trouble contacting the company to make sure it’s gluten free…

Trackbacks and Pingbacks

  1. Soft, yummy Gluten Free Vegan Dinner Biscuits (xanthan free, nut free, soy free) | My Real Food Life
  2. Corn-free, Gluten-free ‘Nacho’ chips | My Real Food Life
  3. Best Gluten Free Holiday Recipe Roundup | My Real Food Life
  4. Eggplant Antipasto | My Real Food Life

Comments are closed.