Baba Ghanouj is—like hummus—a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies. This recipe is a must-try for eggplant lovers!

Baba Ghanouj (Middle Eastern Eggplant and Tahini Dip)


Recipe type: Appetizer / Dip

Cuisine: Middle Eastern

Prep time: 

Cook time: 

Total time: 

Serves: 8 to 10


  • 2 medium eggplants, about 2 pounds total
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 3 tablespoons tahini (sesame paste), or more, to taste
  • Juice of 1 lemon, or more to taste
  • ½ teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  1. Preheat the oven to 450º F.
  2. Arrange the whole eggplants on a foil-lined baking sheet. Set under the broiler until the skin is charred and the eggplants have collapsed, turning the eggplants with tongs once or twice. This will…

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