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prep time
12 min
cook time
25 min
ready time
37 min
Keto Zucchini Baba Ganoush
Traditionally made with roasted and charred eggplant, this keto version of baba ganoush utilises zucchini to form the base of the dip. Typical aromatic spices are used to season the dip along with paprika for a touch of smokiness.
Perfect for dipping low carb veggies or keto flat breads, or as an accompaniment to grilled meats.
Net Carbs
2.6 g
Fiber
1.3 g
Total Carbs
3.9 g
Protein
1.8 g
Fats
11.2 g
117 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra Virgin Olive Oil
2 tablespoon
Tahini
2 teaspoon
Lemon Juice
2 teaspoon
Zucchini
1 large
Garlic
1 clove
Cumin, Ground
½ teaspoon
Coriander by Gourmet Garden
½ tsp
Gourmet Collection Smoked Paprika by Mccormick
½ tsp
Salt
½ teaspoon
Recipe Steps
steps 5
37 min
Step 1
Preheat the oven to 395 degrees Fahrenheit.Step 2
Cut the ends off the zucchini and slice in half lengthways. Arrange the halves flesh side down on a shallow oven tray and roast for 25 minutes or until the flesh is very soft. Set aside to cool.Step 3
Add the garlic, tahini, half the olive oil, lemon juice, salt, cumin, coriander and paprika to a food processor. Once cool enough to handle, scoop the soft flesh from the zucchini, squeezing out as much excess liquid as possible, and add to the food processor.Step 4
Pulse to combine until you have a semi smooth dip. Taste and adjust seasonings as required.Step 5
To serve, drizzle with the remaining olive oil and a pinch of smoked paprika.
