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Baba Ganoush is a fantastically yummy–vegan!–vegetable spread that hails from a variety of Levant countries, including Lebanon, Israel, Syria and Jordan. This dip is similar to hummus, but instead of a base of chickpeas, roasted eggplant is the foundation, giving it a phenomenal smoky flavor that pairs beautifully with the fresh lemon juice and tahini (a paste made of ground sesame seeds).

We are all about tasty snacks that serve multiple purposes; baba ganoush is amazing for entertaining, but is just as good once all your guests go home and it ‘s just you and the baba ganoush, together. It ‘s healthful, so don ‘t feel badly if you end up eating the whole batch–at least that ‘s what we tell ourselves! Regardless, this recipe is too good to pass up. You should make it, but don ‘t say we didn ‘t warn you once you become obsessed with it!

Baba Ganoush

Serves 4-6


  • 3 eggplant (about 2 pounds)
  • 3 cloves garlic, crushed
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup chopped parsley, plus extra for garnish
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • sea salt


  1. If using the grill or gas stove, place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
  2. If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
  3. Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
  4. Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
  5. Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
  6. Add parsley and 1 pinch salt to mixture and pulse to blend.
  7. While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
  8. Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
  9. Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.

Recipe adapted from the Minimalist Baker

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