Cashew Baba Ghanoush : Roasted Eggplant Dip #SundaySupper

Cashew Baba Ghanoush : Roasted Eggplant Dip #SundaySupper

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Creamy  Baba Ghanoush  made creamier with cashew butter ! Baba Ghanoush is a roasted eggplant dip that originated in the Middle East. Baba means father and Ghanoush means pestle, so  literally it means father of the pestle. The original recipe was probably mashed in a pestle, but most people ( me included) use a blender  or food processor. My Sunday Supper team is doing a super bowl food theme and I thought I would make cashew Baba Ghanoush.  it just so happens we are visiting friends for the super bowl and I will taking my ‘finger licking good’ cashew Baba Ghanoush.  I’ve made this dip before but I thought I would try a variation with cashews instead of sesame seeds. I like this variation better because it’s super creamy and the nuts added a lot of body to the dip. It easy enough to make. Just roast the eggplant, dunk in cold water, peel and blend with some spice and cashews. I like dunking veggies into the dip and my family loves eating it with corn / pita chips. I can lick the bowl clean…. it’s seriously finger licking good !!! It’s easily my favorite dip ever and I hope you try it.

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Nutrition Wise!

Eggplant is loaded with phytonutrients that act as antioxidants that help to reduce the number of free radicals in the body which damage cells and may contribute to certain diseases, including some cancers and heart diseases. Eggplants are also a good source of dietary fiber, which can help improve cardiovascular and digestive health. Cashews have healthy fat and add so much creaminess to the dish. Olive oil adds more healthy fat and a dose of powerful phytochemicals.

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Fresh from the oven!
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cashew baba ghanoush

Dietary Diabetic, Gluten Free, Vegan
Meal type Appetizer, Condiment
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold
Region Moroccan


  • 2 Large eggplant
  • 1 cup raw cashew nuts
  • 1 Tbsp olive oil
  • 2 Pods garlic
  • 1 lemon (juiced)
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tsp cumin powder
  • 1 Tbsp fresh parsley


Roast eggplant in oven at 300 degrees for 40 -50 minutes till eggplant becomes soft and you can pierce with a knife.
Dunk hot eggplant in cold water and peel skin.
Put eggplant flesh in a blender. Add cashew, salt, pepper, garlic, cumin, oil, lemon juice parsley and blend until smooth.

Check out these fabulous game day eats made by the rest of my Sunday Supper crew!

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Game Day Desserts:

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