Baba Ganoush


I love this recipe.  Not only does it motivate me to eat my vegetables, but my kids eat this stuff like it’s their job.  This is also one of my go-to appetizers, people rave about it, and the best part is knowing how healthy the dip itself is.  I used to live on hummus before I made the change, but I have never thought about it since.

  • 2 eggplants, peeled, cut, roasted
  • ½ c pine nuts, toasted
  • 1/3 c tahini
  • ¼ c mayo (optional)
  • juice of 1-2 lemons
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ c chopped parsley

Cover and roast the eggplant on a nonstick surface at 375 until soft and brown.   (about 60-90 min)

Toast the pine nuts until they are golden brown.

In a food processor, pulse the pine nuts with the cumin, chili powder, salt, pepper, and garlic powder.  Add eggplant and blend  until smooth.  Add tahini, mayo, and lemon juice.   Blend.   Add chopped parsley.  Taste it.  Go back and add lemon juice, or tahini, or salt if it needs it.  🙂

Serve chilled, with crudités, or a veggie chip of your choice.


10 comments on “Baba Ganoush”

  1. I’ve never had baba ganoush before, but I adore eggplant so I think I’ll have to try this! One question, I’m not a huge fan of pine nuts, do you think I could substitute it with another nut without ruining the dish, or even just leave them out?


  2. I’m excited to try out this recipe! My six-year old would eat hummus with a spoon if I’d let her, and I’m hoping to switch her over to this!


      1. Hey, ladies! I just made this today and skipped the mayo (we’re in the midst of a Whole30, so store bought is out, and I’m still a bit too nervous to do the whole make-your-own with raw eggs because the kids are so small) and it was STILL fabulous. You all rock!


  3. Made this yesterday with two heads of cauliflower roasted instead of eggplant and loved it. Even better the next day (as I sit here indulging in leftovers!)


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