Skip to main content

Baba Ghanoush

Make This


  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Multi-Seed Original
  • 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


  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.

Back to main navigation