Baba Ghanoush

By Jessica Hylton - - Updated

Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser! 

Baba Ghanoush in a white bowl with some olives.

I’m starting to notice a trend of dips and spreads in the last few blog posts. I promise you, I don’t eat like a rabbit. Well, maybe. Okay, MAYBE most of my meals have consisted of hummus and pita chips in the past few months, and I’ve allowed other types of dips in between. I promise I’ve been eating other things! Like oatmeal, and mangoes, and…wait, what if this is a dip and/or mono foods trend?

Okay, maybe I need help.

Top down shot of Baba Ghanoush in a ramekin with chips on the side.

But, how could I not want to just eat this kind of food only?? It will always answer the long lost protein question, and it tastes amazing. Take this baba ghanoush for example. I may or may not have bought a ton of eggplants and wondered what I would do with all of them, and this recipe may or may not have come out of that. Oops. But two roasted eggplants later, tahini (my new favourite addition to every sauce) and a touch of sweetness (sometimes eggplants are bitter!) you have a dip that as usual I couldn’t get my hands off of after we shot it.
Close up of dip in white ramekin with olives.

And if this is a trend, I hope it’s hear to stay. I still have some more of this left over and plan to devou…finish it nicely today. But please, check your eggplants! Some are very bitter, which can ruin your dip, and to that I recommend adding a touch of sweetness, maple syrup or honey or even blended dates, and you’re back in business.

I’ve also gotten into the trend of adding a drizzling of olive oil on top of all dips and spreads (antioxidants?) and I’ve also been going a bit too crazy over olive oil. When I find a name for this obsession I will let you know, but something tells me it’s mediterranean food overload.

Pass the olives!
Montage of eggplants being cooked and end shot of dip.

If you liked this dip, you’ll need this recipe for How To Make Tahini! 

Tahini in a glass jar.

Love Eggplants? Then you’ll love this Almond-Crusted Baked Eggplant!

Baked eggplant on a white plate with salad.

Want more dips? This Whipped Feta Dip with Garlic Pita Chips is a delicious snack!

Whipped Feta Dip in a white ramekin.

Overhead view of baba ghanoush in black bowl with spoon, surrounded by pitas

Baba Ghanoush

Baba Ghanoush is a creamy, smoky Mediterranean eggplant dip that's always a crowd-pleaser!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Course Dips, Jams, Sauces, Dips & Spreads, Sauces, spreads
Cuisine Mediterranean
  • 2 lbs eggplants chinese eggplants, globe eggplants or italian eggplants work best - not overripe
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 cloves garlic
  • ¼ teaspoon ground cumin
  • generous pinch of salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon parsley chopped
  • teaspoon smoked paprika


  • Preheat oven to 400°F/200°C.
  • Prick the eggplants a few times with a fork, place on a baking sheet along with the garlic cloves still in their skins. Bake for about 30-40 minutes. The skin should be wrinkly.
  • Remove from oven. When eggplants have cooled for about 5-10 minutes, peel off the skin (it should easily peel off), or cut into the eggplant along the skin, tear to the sides, and scoop out the flesh, leaving the skin behind.
  • Strain the eggplant over a mesh colander to remove any excess liquid and remove any extra bits of eggplant skin for about 5 minutes. Using a spoon or a spatula, press out that extra liquid and discard it.
  • In a food processor (or a bowl if you don't have a food processor), add the eggplant, tahini, lemon juice, roasted garlic, cumin, sea salt, olive oil, parsley and smoked paprika. Puree until smooth, or using your fork or whisk, whisk vigorously until smooth.
  • Taste to see if you need to adjust the seasonings.
    Serve garnished with olive oil, and chopped parsley.
How to store: Refrigerate baba ghanoush in an airtight container and eat within 3 to 4 days. 
How to freeze: Place baba ghanoush in a freezer bag or airtight container and freeze up to 3 months. Let it thaw in the refrigerator before serving.


Calories: 123kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Jessica, I absolutely LOVE baba ganoush! It’s eaten really often in Greece so I’ve had it countless times, but I’ve never made it myself, shamefully. So … thanks for the recipe and pinning!

  2. Mary Eleanor Dixon says:

    One of my favorite ways to use eggplant is to pickle it in Italian style. THEN puree it along with some Kalamata olives and drizzle premium olive oil over it before I dip my gluten free crisps in it. That is my lunch along with an organic apple. Baba ghanoush with maple syrup? I haven’t tried it yet but ghanoush is so easy to make, Thanks for a reminder 🙂

    • Jessica says:

      Sounds delicious Mary! I’ve got to try that – and you’re welcome!

  3. says:

    Just made this ? Taste is good, but consistency is off… it’s really thin. I even added an additional eggplant. Any suggestions?

    • Jessica says:

      Hey Cory,

      Glad you enjoyed it but so weird it’s thin! Were you eggplants 2 pounds? That would be the only reason why it would be too thin since the only real liquid is the lemon juice! I hope that helps!

  4. Tosha says:

    Delicious! Never tried it with maple syrup . Great recipe. Thanks so much. I live in Chile and love all kind of dips. Hummus, yum!
    Maybe you already know this, but just in case you don’t, you can cut your eggplants in halves, before roasting them in the oven and put salt on each half. leave them like that for about 15 min in a colander . Put the colander in the sink. The better liquid will come out of the eggplant , and the eggplant will taste great. Just rinse them and dry them well with paper towels before roasting them. Also, I roast them over the flame of my gas stove. They taste much ,much better roasted that way.
    Thank you , and now I will go eat my Baba Ganoush! haha.

  5. Dawn says:

    How much does this make and how long does it keep? Can you freeze it?

    • Jessica says:

      Hi Dawn,

      I haven’t frozen this but I’ve frozen hummus and it’s worked! So I suspect you can freeze this! It would depend on the freshness of the eggplants – about 4 days to a week!

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