Homemade Baba Ganoush

Just a moment please...

Serves 4-6.
Prep Time
Cook Time

Grilled eggplant pureed with just a few other tasty ingredients makes for the perfect baba ganoush dip!


2 medium eggplants, grilled
1/3 cup tahini
3 cloves garlic
1 lemon, juice only
Pinch of ground cumin
Pinch of paprika
Salt and pepper
Olive oil
Fresh parsley
Pita for serving
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Helpful Equipment

food processor


1) Cut eggplants in half longwise and cut a few slits in the skin which will make it easier to peel later. Drizzle with olive oil and season eggplant with a pinch of salt.

2) Grill eggplant over high heat for 5 minutes skin-side up, then flip and grill for another 5-7 minutes until eggplants are tender to the touch. They should give quite a bit when they are done.

3) Remove eggplant from the grill and place them all in a bowl. Cover with plastic wrap and let them steam for 15 minutes.

4) Peel eggplant and add to a food process along with tahini, garlic, lemon, cumin, paprika, and a pinch of salt and pepper.

5) Pulse until mostly smooth and season to your liking.

6) Spoon baba ganoush into a serving dish and drizzle with oil and fresh chopped parsley. Serve with pita chips!