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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 Naturals 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 andPepper


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 heoil 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.

Yield: 6-8

Submitted By

Julie Morris