Where to Buy

Baba Ghanoush

Recommened Cracker

Multi-Pack Crisps

Crackers

  • Crunchmaster Crackers

Produce

  • 2 medium eggplants
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 2 tbsp finely chopped fresh parsley

Oil and Vinegars

  • 1/4 cup olive oil, divided

Pantry

  • 1/3 cup tahini paste

Baking and Seasoning

  • 1 tsp ground cumin
  • 1/2 tsp each salt, pepper and ground coriander
  • Pinch cayenne pepper

Directions

  1. Preheat oven to 425°F. Brush eggplants with 1 tbsp oil; place on foil-lined baking sheet. Bake for 45 to 60 minutes or until golden brown, skins are charred, and pulp is very tender. Let cool completely. Peel eggplants and chop coarsely.

 

  1. In food processor, purée chopped eggplant, tahini paste, 2 tbsp oil, lemon juice, garlic, cumin, salt, pepper, coriander and cayenne until smooth.

 

  1. Transfer to serving dish. Garnish with a drizzle of remaining olive oil and sprinkle with parsley. Serve with crackers.

 

Tip: Garnish dip with pomegranate seeds, chopped mint or a pinch of smoked paprika if desired.

Perfect recipes for any occasion and all taste buds. See More