Baba Ganoush


For Cleanse and Gut

This garlicky spread is perfect for gluten free crackers, vegetables, socca 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 away!

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.

Serve with vegetables, gluten free crackers, socca pieces, or root veggie chips.

Recipe by Frank Giglio
Photography by Jenny Nelson