Mama Ghanoush Premium PD Recipe


This Lebanese Protective Diet remake will take summer’s zucchini harvest out of your sweetbreads and reserve them for this savory specialty. Mama Ghanoush is made mainly of roasted zucchini. When I scoop it up with veggies, I say I’m having veggies with my veggies. It’s made just like Baba Ghanoush, without the sometimes hard-to-find eggplant. Serve as a dip or as a sandwich spread, just like hummus. It’s traditionally made with roasted zucchini, yogurt, oil and tahini. I have replicated the creamy original, replacing the oil and fat with protective slimming ingredients, complete with grilling directions to keep the kitchen cool in the summer when zucchini are in season. Since this is one of the best dishes I’ve ever had on a Protective Diet, I’ve included oven-roasting directions for year-round deliciousness.

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Comments (10)

  1. posted by Marie Cayuela on January 31, 2019

    Love this recipe!!

  2. posted by jcmap on September 3, 2018

    Excellent! I love this dip!

  3. posted by Becky Soubeyrand on September 1, 2018

    I love this dip…Yum!

  4. posted by Deb Dendinger on August 27, 2018

    This is amazing!! I’m not a fan of eggplant so using zucchini was genius!

  5. posted by diane ogdon on August 23, 2018

    This is Delicious! Make it! You’ll be glad you did!

  6. posted by Robinlee Garber on August 22, 2018

    I love the sweetness of the roasted zuchinni with the savory garlic of the yogurt. Sooo delicious. I can’t decide who I love more- Mama or Baba!

  7. posted by JoAnn on August 21, 2018

    So good. Julie. You are so amazing at coming up with these recipes.

  8. posted by Bonnie Andrews on August 21, 2018

    What about combining zucchini and eggplant. I bet it would be a winner.

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