babaganooj

Instant Pot Baba Ganoush (Vegan, Paleo, Whole30, Gluten Free)

Creamy, smoky Instant Pot baba ganoush is the perfect Mediterranean dip!  Made with eggplant, garlic, tahini, and lemon juice this dip packs a ton of flavor while still being light. Perfect for batch cooking, meal prep, or making ahead.

I love the rich and smoky flavor of baba ganoush!  It was actually the very first thing I made in my Instant Pot.  Its great as a dip for pita or veggies, and is amazing on falafel or Homemade Vegan Tofu Shwarma Pitas!  🙂

This recipe pressure cooks the eggplant right in the Instant Pot with some water, then blends together the rest of the ingredients into a smooth and creamy dip.

The flavors on this are insane – the creamy eggplant and olive oil provide a nice base for a dip, the raw garlic gives a spicy flavor, and the tahini and lemon juice provide a nice acidity.  This Baba Ganoush is ready in about 30 minutes, but can be easily made ahead for a party!

As always, if you make this instant pot baba ganoush be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

babaganooj

Instant Pot Baba Ganoush (Vegan, Paleo, Whole30, Gluten Free)

Creamy, smoky baba ganoush is the perfect Mediterranean dip to make in the Instant Pot!  Made with eggplant, garlic, tahini, and lemon juice this dip packs a ton of flavor while still being light. Perfect for batch cooking, meal prep, or making ahead.
0 from 0 votes
Cook Time 10 mins
Cool Time 15 mins
Course Appetizer, Dip
Cuisine Lebanese, Mediterranean

Ingredients
  

  • 2 small eggplants
  • 2 cups water
  • 4 cloves garlic minced
  • 3 tablespoons tahini
  • 1 lemon juiced (about 2 tablespoons)
  • 1/4 teaspoon liquid smoke
  • 1/3 cup olive oil
  • Salt and Pepper to Taste

Instructions
 

  • Add the eggplants and water to the bottom of the Instant Pot.
  • Set to ‘Pressure Cook’ for 20 minutes, and start the timer.
  • After the 20 minutes, do a Quick Release on the Instant Pot, and remove the eggplant carefully and set aside until cool enough to handle.
  • Peel the skin from the eggplant, and add the inside flesh to a food processor or blender.  Add the garlic, tahini, lemon juice, liquid smoke, and olive oil.  Pulse/blend until a smooth consistency.  Taste, and add salt and pepper if desired.
  • Garnish with a sprinkle of paprika, parsley, and a drizzle of olive oil.  Serve on a salad, pita, or as a dip!
Keyword Keto Dip, Paleo Dip, Whole30 Dip, Whole30 Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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