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.
- 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
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!
Tag me @theherbeevore in your photo on Instagram so I can feature you!