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closeup of a white bowl of baba ganoush eggplant dip topped with olive oil and sprigs of fresh parsley

Baba Ganoush

This fresh and creamy homemade Baba Ganoush is made with just a few simple ingredients including roasted eggplant, garlic, and tahini resulting in a rich, smoky, irresistible Middle Eastern dip!
Course Appetizer
Cuisine Mediterranean, Middle Eastern
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24 tablespoons
Calories 31kcal


  • 2 large eggplants
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • ¼ cup tahini
  • 1 teaspoon salt


  • Preheat the oven to 425° F.
  • Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife
  • Bake for 40-50 minutes until tender.
  • Remove from oven and let cool for approximately 20 minutes until cool to touch.
  • Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.
  • Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.
  • Garnish with chopped fresh parsley if desired.


Store leftovers in an airtight container in the refrigerator for up to 3-4 days
If you’d prefer the dip a chunky dip, use a fork to mash the ingredients instead of a food processor.
Top with chopped Kalamata olives or, seeded and diced cherry tomatoes.
Substitute fresh coriander for the parsley if desired.


Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg