Baba Ghanoush

Babaganoush, eggplant, appetizer, dip, humus, tahini

It’s soft. It’s creamy. It’s fluffy-ish.

It’s healthy, flavorful, vegetarian and vegan food.

And it’s a fantastic substitute for humus when you’re not into legumes for Paleo or Whole30 reasons.

Baba Ghanoush is what happens when garlic and tahini decide to take eggplant under thier wing and make it a superstar.

Kind of like what this football team did for their buddy Keith.

Click the pic and go see.

And get your hankie ready.

These boys?

Love them.  And Justice, the boy at the end? I love him too. I love that he allowed this one event to niggle down into his heart and change his entire outlook on life.

And speaking of hearts, Friends – can we keep the Philippines snuggled deep down in our own today? Still at the moment I write this, communications are cut off. No one knows yet the extent of the damage. 

I’m praying it’s not as bad as forecasters were fearing.

Baba Ghanoush

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: about 1.5 cups

Baba Ghanoush is remarkably similar in flavor to humus, but the texture is "fluffier" and smoother. It's a healthy, delcious, and it can be served cold - I found I enjoyed it more when it was warm. If you do too, feel free to prepare it ahead of time, then reheat when you're ready to serve. If you're feeling a little intimidated by working with eggplant and want to see more step by step instructions, pop on over to Carrot Bowl and take a look at Bonnie's super duper thorough post.


  • 1 large eggplant
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • Pinch of red pepper flakes
  • Fresh herbs
  • Extra Virgin Olive Oil


Preheat oven to 475 degrees.

Peel the leaves off the eggplant and place it on an ungreased baking sheet. Pierce several times with a fork.

Bake for 30 minutes.

Remove from oven, cover loosely with foil, and let cool for 20 minutes.

Using your fingers, peel the skin off and cut off the end.

Slice the eggplant into 1-2 inch slices.

In a food processor, combine the tahini, lemon juice, garlic, cumin, salt, black pepper. Blend together. Add cooked eggplant and puree until smooth. Taste and adjust for seasoning.

Transfer mixture to serving dish. If desired, drizzle with olive oil, sprinkle with red pepper flakes, and garnish with fresh herbs.


Adapted from Carrot Bowl

10 thoughts on “Baba Ghanoush

  1. I love baba ghanoush! I seem to forget about it because I love hummus so much, but I have a jar of tahini I gotta use up. Thanks for the reminder (and the heart-melting story–omg).

    Also, love how you styled it. The swirl! The chives! The olive oil!

  2. Hey there, found you on the 10th Kitchen blog 🙂
    I´m a huge fan of humus so I´m keen to try this and must confess I´ve never heard of it before!
    Have a great week! Xx

    • Thanks! I love the 10th Kitchen. Danguole’s writing always makes me giggle and her recipes make me wish we were neighbors! Thanks for popping over!

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