Authentic Lebanese Baba Ganoush

Ready for a twist on regular hummus? Instead of garbanzo beans, use roasted eggplant and a few extra zesty spices, and you've got Authentic Lebanese Baba Ganoush! Since I am obsessed with toasted pine nuts, I would recommend sprinkling a tablespoon or two of those on top as well. You can serve this alongside crackers, toasted pita bread or cut up vegetables.

What ingredients do I need to make Authentic Lebanese Baba Ganoush?

  • 1 cup mashed roasted eggplant 
  • 1/4 cup tahini
  • 4 tablespoons olive oil, plus more for brushing eggplant
  • 1/4 teaspoon salt (or more to taste)
  • 1 teaspoon cumin
  • 1/8 teaspoon sumac
  • 1/8 teaspoon smoked paprika
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pine nuts

How do I make Authentic Lebanese Baba Ganoush?

Preheat the oven to 450 degrees Fahrenheit.
Slice the eggplant in half lengthwise. Then brush the underside and tops with olive oil.

Roast the eggplant flesh side down for 45 minutes. The skin will get a little crinkly and start to cave in when it's done, but you don't want to over-roast it either, so it's best to keep an eye on it.

Then let the eggplant rest until cool to the touch. Scoop out the flesh and add to a food processor. I actually used my Blendtec twister jar, which is great for prepping dips.

Add olive oil, tahini, salt, cumin, sumac, smoked paprika, and fresh lemon juice. Pulse until blended together. Add fresh chopped parsley and pulse some more.

Scoop hummus into a serving bowl and preferably refrigerate until chilled, which allows the dip to thicken up. Before serving, garnish with smoked paprika, sumac and toasted pine nuts.


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