Creamy, low fat, high fiber, and full of flavor; no wonder this is one of my favorite dips. It only became a favorite since I started making it at home. I like to add extra lemon, a fair amount of garlic, and organic tahini. One more plus.  Your homemade baba ganoush is significantly less expensive than buying it already made.

Baba Ganoush with Tahini


  • Prep time
  • 15 minutes
  • Allergy

  • Onion
  • Dietary

  • Diabetic, Gluten Free, Vegetarian
  • Meal type

  • Lunch, Side Dish, Snack
  • Misc

  • Child Friendly, Freezable, Pre-preparable, Serve Cold
  • Occasion

  • Casual Party

Baba Ganoush makes a great low fat vegan dip. And besides it’s fun to say. Put some eggplants to good use when there are tons of them coming out of the garden.


  • 3 cups Roasted Globe Eggplant (See my recipe: Whole Eggplant – Oven Roasted)
  • 1 medium Onions (Roasted or sauted and cut into chunks)
  • 1/3 cup Lemon Juice (Fresh squeezed )
  • 1/4 cup Tahini
  • 1 dash Hot pepper sauce (Use your favorite brand or substitute ground black pepper to taste)
  • 1/2 teaspoon Salt
  • 1 teaspoon Parsley, red oinion, Olive oil (Chop the parsley and the onion for garnishing. Drizzle the olive oil on top.)
  • 1/4 teaspoon Paprika (optional) (Sprinkle on top of the garnish for a final pop of color.)


  • Step 1
  • TahiiMeasured.jpg

    Combine the ingredients up to the garnish; in the blender jar. Pulse blend with the lid on tight. Blend more until smooth. If it is too thick add more Eggplant liquid if you have it, possibly more lemon juice, or water
  • Step 2
  • BabaGanoushIngrdBlender.jpg

    Scoop into serving dish. Garnish with parsley, red onion and a sprinkle of paprika. Enjoy as a dip for pita bread, crackers, or vegetables. If you want to freeze any or all of the baba ganoush. put it in a freezer container, label, date, and store in your freezer. It will kept in the refrigerator for up to a week or in the freezer for up to 5 months.