A Whole Foods, Plant-Based Diet (Baba Ganoush and Hummus)

If you missed it or want a refresher on why we’re changing our eating lifestyle to a whole foods, patient plant-based diet, human enhancement go HERE.  You can find all the posts in this series HERE

Fresh Tahini

Fresh Tahini

Spreads and dips are versatile: they work great in sandwiches and pitas, can be dipped with almost any vegetable, cracker or bread, keep fairly well in the fridge and are easy to prepare.  Our two favorites are classic Old World staples, Baba Ganoush and Hummus.

They are comprised of plant-based foods (provided you don’t add silly things like mayonnaise), are whole foods, and are easy to adapt and change to your whim/situation.

The core of these two recipes is tahini, which is sesame seed paste.  If your tahini isn’t up to snuff, your dip won’t be up to snuff either.  We have managed to source our tahini from Community Foods, where they make their own fresh tahini, and you can get organic or non-organic to your taste.

Baba and hummus are really variations on a theme, and can easily be changed to include a red pepper, lemon, parsley and/or nuts.  Both of these recipes were adapted from Vegan Planet.

WFPDB rating: how closely this recipe falls into the Whole Foods, Plant-Based Diet mantra.  Subjective rating by me.

Baba Ganoush

Eggplant prep for Baba

Eggplant prep for Baba

1 large or 2 medium eggplants
2-3 large garlic cloves, slivered
1/3 cup tahini
juice (and pulp) of 1 lemon (~3 tbsp)
1 tbsp extra virgin olive oil
salt to taste (~1 tsp)

Directions: 1) Preheat oven to 375F.
2) Using a knife, make cuts in the eggplant and press the garlic slivers into the eggplant (see picture)
3) Bake eggplant in over for ~40 minutes. Remove from oven and cool to room temperature.
4) Remove skin from eggplant (it peels off), and place meat in blender with remainder of ingredients.  Blend until smooth.
5) Serve fresh or chill to preserve

WFPBD rating: 9.5/10 (small amount of oil)


1.5 cups reconstituted or 1 can chick peas (leave the liquid in!  Don’t drain.)
1/4 cup tahini
3 tbsp fresh lemon juice
2 garlic cloves, jammed through garlic press
1 tbsp parsley leaves
1/2 tsp salt

Directions: put ingredients into a blender and hit “on”.  Serve fresh or refrigerate to preserve.  Add other ingredients before blending to make various flavours (i.e. 1 red pepper, or 2 tbsp harissa)

WFPBD rating: 10/10

  4 Replies to “A Whole Foods, Plant-Based Diet (Baba Ganoush and Hummus)”

  1. October 9, 2010 at 5:52 pm

    Hummous = yummness. I’ve just started making it again, and I have no idea why I ever stopped.

    I’ve been meaning to send an actual e-mail message, but certain small people keep getting in my way. Do you folks have your own copy of Myra Kornfeld’s The Voluptuous Vegan? Happy to give you mine if you would find it useful – I’ve memorized the recipes my family likes, and so I never use it any more, but for some reason I’ve been hanging on to it. It’s yours if you want it! It has a recipe for the most luscious lima bean gravy (totally WFPBD compatible), and it’s where I learned about the awesomeness of chickpea flour (not sure if that counts as a whole food… is it just ground chickpeas? Must investigate…). Anyway, let me know.

    (Apologies if this was already discussed in another post… I’m about a month behind in my blog reading. Sigh.)

  2. October 12, 2010 at 7:19 pm

    I love both hummus and baba ganoush. It just isn’t the same without the oil, though 🙁

    • admin
      October 13, 2010 at 11:16 am

      This is where I come back to the “nutritionally unimportant” aspect of small amounts of certain foods. 1 tsp of oil isn’t going to make much difference in a recipe.

      Baking requires more caution, however. 😉

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