Baba Ghanoush

Baba Ghanoush
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5 from 1 vote
Learn to make Classic Baba Ghanoush dip with smoky roasted eggplant, tahini, garlic, lemon, olive oil and spices.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Appetizer, Dip, Snack
Cuisine: Mediterranean
Keyword: baba, ghanoush
Servings: 12 servings
Calories: 60 kcal


  • 2 medium eggplants about 3 lbs. total, roasted
  • 1/3 cup tahini from light seeds not “dark tahini”
  • 3 cloves garlic roasted or 1 raw, crushed
  • 2 whole fresh lemons juiced or more to taste
  • 1/2 tsp cumin
  • 1/2 tsp salt or more to taste
  • Pinch cayenne pepper
  • Extra virgin olive oil
  • Fresh parsley for garnish optional; you can also top with a sprinkle of paprika or smoked paprika


  • Roast the eggplant. You will find that roasting over an open flame will produce a smokier, richer flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
  • Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don’t recommend using a food processor here, the texture is most authentic when using a fork to mash.
  • Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
  • Drizzle the surface of the dip lightly with extra virgin olive oil. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.