Baba Ghanoush Dip

Babaghanoush Dip

Serves 4-6



  • 2 large eggplants
  • 4 Tbsp. of tahini
  • Juice of half a lemon
  • 3 cloves of garlic
  • 1 tsp of salt
  • a few dashes of cayenne pepper

Pita Chips:

  • Pita bread (recommend Ezekiel bread)


  • Kalamata olives
  • Tomatoes
  • Parsley
  • Olive oil


Roast eggplant on an open flame until chard on the outside and soft on the inside. Set aside to cool for a few minutes, remove skin. Place in food processor, add tahini, lemon, garlic and salt, and blend until chunky or smooth. Refrigerate for 1 hour. Pita: cut pita bread into small triangles, separate joined pieces, bake at 350 for 10-15 min until crispy. Set aside to cool. Remove babaghanoush from fridge, spread on to plate, drizzle olive oil and style as desired, dip, and enjoy!


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