Low FODMAP Vegan Baba Ganoush with Crunchy Vegetables

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low FODMAP Vegan Baba Ganoush with Crunchy Vegetables

Smoky roasted eggplant is the star here, blended with creamy tahini, bright lemon juice, and a warm hit of cumin and smoked paprika until it's thick, rich, and just barely chunky. Roasting the eggplant whole until it collapses gives the dip that deep, almost caramelized flavor that makes baba ganoush so addictive, and pulsing rather than fully pureeing keeps some texture in every scoop. Around the bowl, crisp cucumber spears, carrot sticks, sweet bell pepper slices, and thin rounds of radish give you plenty of crunchy, low fuss dippers. A drizzle of olive oil and a scatter of fresh parsley at the end finish it off with color and a little brightness. It's an easy make-ahead spread for snacking, entertaining, or packing into lunches, and it holds up well in the fridge for days. This one is a genuinely solid pick if you're eating low FODMAP and still want something creamy, smoky, and dip-worthy.

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Ingredients

4 servings

For the baba ganoush

2 large eggplants (about 2 lb total)
Eggplant Baby Eggplant Chinese Eggplant Organic - Eggplant Organic Eggplant
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2 tbsp olive oil, divided
3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp smoked paprika

For the crunchy vegetables

2 persian cucumbers, cut into spears
3 medium carrots, peeled and cut into sticks
1 medium red bell pepper, seeded and sliced
Ingredient note
A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
4 radishes, thinly sliced

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Halve the eggplants lengthwise, brush the cut sides with 1 tbsp of the olive oil, and place them cut-side down on the prepared baking sheet.
2
Roast the eggplants for 35–40 minutes, until the skins are deeply wrinkled, the flesh is completely collapsed, and a fork slides through the thickest part with no resistance.

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