Classic Baba Ganoush
A creamy roasted eggplant dip blended with tahini, garlic, lemon juice, and extra virgin olive oil. A classic Mediterranean mezze that's smoky, flavorful, and nutritious.
Prep Time
15 mins min
Cook Time
40 mins min
Total Time
55 min
Servings
6
Ingredients
- 2 large eggplants
- 0.25 cup tahini
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil, plus more for serving
- 0.5 tsp ground cumin
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 tbsp chopped fresh parsley
- 0.25 tsp smoked paprika
- 1 Pomegranate seeds for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Pierce the eggplants several times with a fork.
- 3
Roast for 35–40 minutes until the skin is charred and the flesh is very soft.
- 4
Allow the eggplants to cool for about 10 minutes.
- 5
Cut them open and scoop the flesh into a colander to drain excess liquid for 10 minutes.
- 6
Transfer the flesh to a food processor.
- 7
Add the tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper.
- 8
Blend until smooth while leaving a little texture.
- 9
Taste and adjust seasoning if needed.
- 10
Transfer to a serving bowl and create a shallow swirl.
- 11
Drizzle with extra virgin olive oil.
- 12
Garnish with parsley, smoked paprika, and optional pomegranate seeds.
- 13
Serve with whole wheat pita, crackers, or fresh vegetables.
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