Turmeric Baba Ganoush (Paleo, Whole30, Vegan)

Baba ganoush, also spelled baba ghanoush and baba ghanouj, is a creamy eggplant dip that everyone will ask if it’s actually hummus. This recipe is creamy, delicious, and flavorful, has the anti-inflammatory turmeric, and is absolutely perfect as an appetizer or light meal. This recipe is so easy to put together, and takes little to no thought! Enjoy this both warm and cold, although I personally love it warmed up and eaten with vegetables. This is definitely a great option for your next get together!

If you follow this blog, you have to know how much I absolutely love eggplant. For years, I kept hearing about how amazing eggplant is for you, about all the properties that make eggplant an amazing vegetable. For so many years, I tried and tried to like eggplant, and just could not find recipes that I wanted to eat. That is why I continued to develop my own recipes – I wanted all the health benefits of eggplant, but I wanted to make sure that my food tasted good, too!

I could literally talk all day about the health benefits of eggplant, but I’ve already expanded on them in several other blog posts. Instead, here is a quick review of some of the recipes I have on my blog that include this incredible super food!

Ways to incorporate more eggplant into your diet

This tasty Whole30, Paleo, and Vegan meal is a great weeknight meal that you can eat off of all week long!

1. Try my Vegan, Paleo, and Whole30 Eggplant Parmesan!

This Eggplant Parmesan is so tasty, and heats up easily in the Air Fryer. It’s a great dinner to throw in the freezer as well, giving you lots of future meals with superfood eggplant goodness. The breading is both dairy and gluten free, so it’s friendly for all types of diets and dietary needs! The crispy breading and the tomato sauce make this eggplant parmesan easy to wolf down a whole bunch of this without thinking, but since this recipe is so healthy, you will be thanking yourself later for such a tasty and nutritious dinner!

These Eggplant and Beet Burgers are Whole30, Paleo, and Vegan! They are the perfect next thing to add to your grilling dinner menu!

2. Try my Eggplant and Beet Burger!

Man, is there anything more delicious than a burger? This tasty burger has the beautiful colors of both beets and eggplant, and has a delicious taste that is complemented by absolutely any toppings. I personally love topping it with caramelized onions and dairy free cheese of all sorts! Also packed with superfood goodness, both beets and eggplant provide plenty of antioxidant power along with the powers to help regular blood sugar levels. I absolutely love eating these burgers with any type of fries – sweet potato, parsnip, or even zucchini – to sneak in even more vegetables! You cannot go wrong with such a delicious burger!

3. Try my Eggplant Fries with Marinara Sauce!

These crispy eggplant fries are so tasty, and pair well with any type of marinara sauce you love! Bonus: this recipe is Whole30, Paleo, and Vegan!

Okay, so I get it that you don’t always have the time to make a meal and might just need something NOW to put into your Air Fryer and eat. These Eggplant Fries can be in your belly in about 20 minutes, and are a no-brainer. Seriously, these are perfect to share with friends on game day, or can serve as a meal if you’re strapped for time and resources. The breading is gluten free, and the eggplant fries become crispy and pair deliciously with any marinara sauce you choose! I highly recommend this as either an appetizer to share, or to keep it all to yourself, it’s that good!

How to make Turmeric Baba Ganoush

This Turmeric Baba Ganoush recipe is simple but popping with flavor. For this recipe, you will need:

This baba ganoush, or eggplant dip, is perfect for any gathering or as a light meal. It’s also Whole30, paleo, and vegan friendly!
  • eggplant
  • tahini paste
  • roasted garlic
  • cumin
  • turmeric
  • lemon
  • salt and pepper
  • olive oil
  • chopped fresh parsley (optional)

First and foremost, you want to roast your vegetables. If you don’t have roasted garlic on hand, roast some with your eggplant. Cut off the green parts of your eggplant and slice your eggplant in half. Lightly brush the eggplant with olive oil. If also roasting your garlic, cut off the broad end of a bulb of garlic, and wrap it in tinfoil. Just before completely sealing the garlic in tinfoil, drizzle some more olive oil into the tin foil “pouch,” and then seal it. Place both the eggplant and garlic in the oven at 375°F for about 30 minutes. If you roast a whole bulb of garlic, you can always peel and remove the garlic cloves you don’t use, and store them in a small container in the fridge for later. Roasted garlic is so delicious in things like pasta sauce, or on any type of bread or pizza. Trust me – you won’t let it go to waste!

Once both your eggplant and garlic are roasted, take them out from the oven and make sure are nice and squishy. Place them directly into a blender. Next, add in the tahini paste, cumin, turmeric, juice of one lemon, and salt and pepper. Blend it all together on high, and then place in a bowl to serve. To add some extra flavors, you can squeeze more lemon juice over the finished product, or add some pine nuts. My favorite garnishes are drizzling more olive oil over top and adding some chopped fresh parsley. Serve warm with fresh veggies or bread that fits your diet!

And that is essentially it! I hope you enjoy this easy recipe that is perfect for game day or just to have as a light meal. It stores nicely in an air tight container in the fridge for a few days, and can be heated up in the microwave right before heating. Enjoy!

Turmeric Baba Ganoush (Paleo, Whole30, Vegan)

This creamy eggplant dip is just what you need to serve at your next get together with friends or can be eaten as a light meal. It's also Whole30, paleo, and vegan friendly!
Prep Time 30 mins
Cook Time 5 mins
Course Appetizer, light lunch
Cuisine American, Indian
Servings 8
Calories 62 kcal


  • blender


  • 1 medium eggplant
  • 4 cloves roasted garlic (or more, if you love garlic!)
  • 1/2 cup tahini paste
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • salt and pepper to taste
  • olive oil (optional, for garnish)
  • chopped fresh parsley (optional, for garnish)


  • Cut your eggplant in half and lightly brush both sides with some olive oil. For the garlic, wrap the garlic cloves in tin foil and before sealing the "pocket," drizzle in some olive oil and then seal it. Then, roast both your eggplant and garlic at 375°F for about 30 minutes.
  • Once the eggplant and garlic are roasted, place them in a blender when they are cool enough to handle. Then add in the tahini sauce, turmeric, cumin, salt, pepper, and lemon juice. Blend until smooth.
  • Put the now blended eggplant dip in a dish. Before serving, drizzle some olive oil over top. Add some garnish of freshly chopped parsley, some more fresh squeezed lemon juice, or pine nuts. Serve warm with fresh vegetables or bread of choice.


Nutrition Facts
Servings: 8
Amount per serving  
Calories 62
% Daily Value*
Total Fat 4.9g 6%
Saturated Fat 0.7g 4%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 4.3g 2%
Dietary Fiber 2.3g 8%
Total Sugars 1.8g  
Protein 1.1g  
Vitamin D 0mcg 0%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 148mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 
Keyword appetizer, dip, eggplant, garlic, turmeric

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