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Baba Ghanouj

Ingredients:

  • 3 globe eggplants
  • ¾ C. chopped parsley
  • 6 T. extra virgin olive oil
  • 6 T. Tahini
  • 6 fresh garlic cloves
  • 2 teaspoon ground cumin or dill
  • 5 T. fresh lemon juice
  • 2-4 drops Young Living lemon essential oil
  • 2-3 tsp. sumac
  • Salt and cayenne pepper to taste

Oil eggplant, poke holes in skin, and roast cut side down at 400 degrees for 35-40 minutes or until tender. Chop parsley in food processor and set aside. Scoop out eggplant meat and blend with other ingredients in food processor. Blend in chopped parsley with a spoon. Sprinkle top with a little extra sumac and chopped parsley. Serve with gluten free crackers, flat bread, or felafel chips.

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By the way, I am not a doctor – just a mom who uses essential oils in her own family. Please know that any information provided on The Common Scents Mom is for educational purposes only. It is not intended to prescribe, diagnose, treat, cure, or prevent any disease, nor replace current medical treatment or drugs prescribed by your healthcare professional. The statements made have not been evaluated by the U.S. Food and Drug Administration (FDA). It is your responsibility to educate yourself and address any health or medical needs you may have with your physician. Please seek professional help when needed.

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