Baba Ghanoush- Eggplant Dip


Baba Ghanoush is a wonderful, family favorite made with roasted eggplant and blended with tahini and other spices to make a delicious tasting dip.  However, this Baba Ghanoush is so much more than a dip.  You can also use it for:

  • salad dressing
  • stuffing chicken breasts
  • topping for any cooked vegetable

Overall, this Baba Ghanoush dip is very easy to make and I guarantee you will find more applications for it.  Please comment below if you have other great ways to enjoy Baba Ghanoush.

Makes 2 cups


  • 2 large eggplants
  • 1/4 cup tahini
  • 4 garlic cloves
  • 2 tbsp lemon juice
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp cayenne pepper
  • 1 tsp sesame seeds


  1. Heat the oven to 400 degrees.
  2. While the oven is heating, cut the skin off the eggplant.  Cut the eggplant into pieces.
  3. Roast the eggplant on a baking sheet, lined with parchment paper, for 30 minutes or until pieces are cooked through and soft.  Remove and let cool.
  4. Add the roasted eggplant, tahini, garlic, lemon juice, chili powder, cumin and salt in a food processor and process until smooth.
  5. Scoop the dip into a bowl.  Garnish with olive oil, cayenne pepper and sesame seeds.
  6. Store in a closed container in the refrigerator for a week.

Serve with:

Any vegetable or these crunchy Paleo Crackers.

Garlic Dill Crackers

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