Go Back

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