Recipe For Baba Ghannoush A Lebanese Dip

Baba Ghannouj (Baba Ghannoush) is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon.

Baba Ghannoush
Baba Ghannoush
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Baba Ghannouj / Baba Ghannoush


  • 2 aubergines halved
  • 2 cloves garlic crushed
  • 30 mls lemon juice
  • 45 mls tahini
  • 15 mls olive oil
  • generous pinch of salt
  • 1.25 mls paprika


  • Preheat the oven to 180° Celsius
  • cook the aubergines flesh side up for 30 minutes
  • remove the flesh and discard the skin
  • place all of the ingredients into a food processor and process until smooth

Click on the links for conversions and notes.

My copy of Recipe Encyclopedia states to garnish with 1 tablespoon chopped fresh mint

The Lebanese lady at the Lourensford Farmers Market recommends garnishing with fresh pomegranate seeds

Serve with warmed pita bread wedges

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22 thoughts on “Recipe For Baba Ghannoush A Lebanese Dip

  1. I see that the only difference between this and hummus is that hummus contains chickpeas not aubergines. Learned something new today 🙂

  2. Pingback: The Omnivore’s Hundred « Lavender and Lime

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