Baba Ghanoush

This dip is the bomb. It’s creamy, smoky, herby, and tastes like summer in a bowl. Whether you're hosting a BBQ or just in the mood for a healthy, fresh snack, this baba is the move. The ease with which this comes together makes it a go-to in my household. I love me a dish that is both impressive and easy!

Baba Ghanoush

Serves: 4–6

Total Time: 1 hour

Hands-on Time: 15 minutes

Ingredients

• 2 globe eggplants
• 2 tbsp tahini
• 2 cloves garlic, chopped
• Whites of 1 green onion, chopped
• ½ cup (packed) fresh herbs (parsley, dill, mint, etc.), roughly chopped — plus more for garnish
• Juice of 1 lemon
• 1 tsp sumac — plus more for garnish
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1–2 tsp salt (I like this on the saltier side)
• Freshly cracked black pepper
• Pita, for dipping

Instructions

1. Grill the eggplants: Preheat your grill to high. Poke the eggplants all over with a fork (let that steam out!). Place them to one side of the grill, and lower that burner to medium. Leave the others on high to keep it nice and hot. Grill for 35–45 minutes, turning occasionally, until the skins are deeply charred and the insides collapse with softness.
2. Cool + prep: Let the eggplants cool for about 10 minutes. Slice off the tops, peel away the skins, and let the flesh drain in a colander or strainer over the sink for at least 10 minutes to get rid of excess liquid.
3. Blitz the base: In a food processor, combine tahini, garlic, lemon juice, olive oil, green onion, chopped herbs of your choice, sumac, cumin, salt, and pepper. Blend until mostly smooth and creamy.
4. Add the eggplant: Toss in the drained eggplant and process again until fully combined. Pause to scrape down the sides. You can go silky smooth, or leave a little texture — I like it with a bit of character. Taste and season accordingly. Eggplant can take a good amount of salt, but I leave that up to your personal preference.
5. Serve it up: Spoon the baba into a shallow bowl, drizzle with olive oil, sprinkle with extra herbs, sumac, and a good pinch of flaky salt. Serve with toasted pita, fresh veg, or eat it with a spoon straight from the bowl. No one’s judging.

🛒 Shopping List

⬜ Eggplants — 2 globe
⬜ Tahini — 2 tbsp
⬜ Garlic — 2 cloves
⬜ Green onion (white part only) — 1
⬜ Fresh herbs (parsley, dill, mint) — ½ cup packed
⬜ Lemon — 1
⬜ Sumac — 1 tsp, plus extra for garnish
⬜ Ground cumin — 1 tsp
⬜ Olive oil — 1 tbsp, plus more for drizzling
⬜ Salt — 1–2 tsp
⬜ Black pepper — to taste
⬜ Pita — for dipping