Friday, December 19, 2014

Baba Ganoosh

If you like hummus, you will enjoy baba ganoosh. This dip is made with roasted eggplant instead of cooked chick peas. A good healthy alternative for creamy dips that is also dairy free, you can enjoy during the Christmas season.

  • 2 eggplants
  • 1/4 cup tahini (sesame paste, bought in the imported food isle)
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 2 tablespoons fresh parsley
  • 1 tablespoon olive oil
  • dash of smoked paprika
  1. Line a baking pan with foil or parchment paper. 
  2. Cut the eggplant in half and place cut side down and skin side up. 
  3. In a preheated 375 degree oven bake the eggplant for 25-30 minutes and very soft. 
  4. Cool until the eggplant is easily handled. 
  5. In a food processor place the flesh of the eggplant discarding the skin and liquid, along with the remaining ingredients, EXCEPT the olive oil. Pulse until smooth. Can be done in a blender as well. 
  6. Place into your container and drizzle with the olive oil and sprinkle smoked paprika on top. 


  1. Yum - I've never tried making this! Thanks for the recipe!

  2. Interesting idea to use eggplant instead of chickpeas for the base. Smoked paprika is another new one for me.

  3. I have not tried this recipe but have made others and it is delicious. My son is allergic to all dairy so this is a great "creamy" dip for him. Thanks for sharing this recipe I will try your version of this great dip next time I make it.

  4. Do you think that you could freeze part of this recipe? I am a cook for one-er and it would be nice to be able to freeze some for later.

    1. I have never tried to freeze it, but I would think it could be. If you try it, please comment again to let us know if that worked or not.