Homemade Baba Ganoush

Baba Ganoush is Levantine dip consisting mainly of roasted or grilled aubergines and tahini. It became a great, quicker & lighter alternative to hummus at my house.

It’s very similar to hummus – just replace the chickpeas with aubergines and there you have it.

Don’t get me wrong, NOTHING can replace a good homemade hummus, you’re talking to an Israeli here 😅. But Baba Ganoush, if done well, is super delicious and it’s just a lot less effort than soaking chickpeas overnight and then cooking them for six hours (which I LOVE to do, just don’t always have the time for it). Compared to hummus it’s just as smooth, but fluffier and lighter. And who doesn’t love roasted aubergines?

UPDATE: This recipe is now featured in the KptnCook App ❤️


Yield: A full muesli bowl
Time: 40 min roasting + 10 min prepping

2 small-medium aubergines
2 tbsp olive oil (if roasting)
3-4 tbsp good quality tahini
1 small garlic clove, crushed
2 tbsp freshly squeezed lemon juice
1/4 tsp ground cumin
1/4 cup of warm water.
Sea salt & freshly cracked pepper

For serving: Olive oil & chopped parsley



You can either burn or roast the aubergines.

The best was to make Baba Ganousch is to burn the aubergines, this will give you this desired, irreplaceable smoky taste. For that you would need either a gas oven or a bbq grill. Pierce them with a fork all over about 10 times, and place them on your bbq grill or on the direct flame on the hob, turning until completely charred and soft for about 30 min.

However, roasting is totally fine for a quick solution, your BaBa Ganoush will be just as delicious – minus the smokiness. For roasting tart by preheating the oven to 220°c. Cut 2 small-medium aubergines lengthwise into quarters. Place them on a baking tray skin side down, brush them with 2 tbsp olive oil and season with salt & freshly cracked pepper. Roast the aubergines in the oven for about 40 min, turning once or twice, until they turn golden brown and are super soft if you put a knife through. On a grill it would take about 20 min. Take the aubergines out of the oven and let them cool off a bit.




If burned: scoop out the flesh of the aubergine and toss the skin. The skin is literally burned, so it be any use for you!

If roasted: a lot of recipes would tell you to get rid of the roasted aubergine skin – I prefer to keep it. It gives the dip a nicer chunkier texture and even more of that smokey aubergine taste. Plus, that aubergine peel is full or nutritions so why would you throw it away??

Now, either mash the aubergine with a fork until you get a chunky paste, then mix in the rest of the ingredients. Or place it a food processor together with 1/5 teaspoon salt, 3 – 4 tbsp good quality tahini, 1 small crushed garlic clove, 2 tbsp freshly squeezed lemon juice, 1/4 tsp ground cumin, and about 1/4 cup of warm water. Puree everything together, adding more warm water if needed, until you get a smooth paste with still visible peel pieces. Adjust the seasoning with more salt & pepper, and add more lemon juice or tahini to your liking.




Serve: place the ready baba ganoush in a bowl, garnish with chopped parsley and more olive oil and voilà!


Photo taken by KptnCook

It’s best served with a fresh baguette, naan or pita bread. But I often have it just as a light TV snack or dinner with chopped carrots, celery and cucumber.

Enjoy ❤️

p.s. cover image credit goes to KptnCook App

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