Traditional baba ganoush is a Mediterranean dip made of roasted eggplant. While we love eggplant, not everyone does well with nightshades, which is why they are excluded on our Clean 21 and Clean 7 programs. Here’s some more information on foods that are excluded on the cleanses.
This recipe is similar in many ways to hummus, a Clean favorite. We love to change up our diet to add in as many different vegetables as possible, and eat from the rainbow. That way our nutrients, phytonutrients, minerals, and vitamins all stay balanced. The Mediterranean diet is well-known for increasing longevity.
This garlicky spread is perfect for gluten-free crackers, vegetables, socca bread pieces, or root veggie chips. It’s quick to make with only a few easy-to-find ingredients. So if you need a snack, or something to feed unexpected guests in a hurry, this could be your go-to. Garlic is especially great for winter snacking because it helps build immunity and keeps colds at bay!
Serves: 6-8 as a side
Prep time: 30 minutes
Cooking time: 15 minutes
2 pounds zucchini, cut into large, even-sized chunks
½ cup olive oil, plus 2 tablespoons
Pinch sea salt
Pinch black pepper
4 garlic cloves
juice of 1 lemon (approx. ¼ cup)
½ cup parsley leaves, roughly chopped
¼ cup tahini
Set the oven to 400°F. Toss the zucchini chunks in 2 tablespoons of olive oil and season with sea salt and black pepper.
Place onto a sheet pan and cook until the zucchini is tender. Once done, remove from the oven and allow to cool to room temperature.
Place the garlic in a food processor and pulse until well minced, then add the zucchini and continue to blend. Scrape the sides with a spatula then add the tahini and lemon juice.
Continue to blend while slowly adding the olive oil in a steady stream until the zucchini is creamy and smooth. Add the parsley at the end and stir through.
Recipe and photos by the Clean team