Baba Ganoush


Confession…I am addicted to hummus. It is a staple in our house…we go through at least 2 cups/day between the four of us. So I decided to branch out and make this roasted eggplant dip instead. It is super tasty and very similar to hummus but a bit smoother in texture. I think I may have found a new addiction.


  • 2 medium eggplants
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • ¼ tsp cumin
  • Fresh black pepper and sea salt to taste
  • 3 tbsp chopped parsley leaves
  • 1 tbsp olive oil


  1. Adjust an oven rack to the middle position and turn broiler on high. Line a baking sheet with aluminum foil.
  2. Place eggplants onto the baking sheet and prick in several places using a fork to help steam escape while the eggplants roast.
  3. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  4. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
  5. Meanwhile, combine tahini, lemon juice, garlic, cumin, pepper and salt in a bowl. Set aside.
  6. Split the eggplants, drain the excess liquid and discard the skins.
  7. Add the fleshy past of the eggplant to the tahini mixture, mashing with a fork until the dip is smooth.
  8. Cool to room temperature and then stir in parsley and drizzle with olive oil.

This pairs nicely with olives and some veggie sticks and/or pita or tortilla chips.  Enjoy!