This super-spicy version of baba ghanouj, a beloved Middle-Eastern dip, is a taste bud pleaser! The eggplant really absorbs the hot flavors of all the spices and serves as delicious base for a dip. This spread is a perfect accompaniment to fresh cut vegetables or as a side dipping sauce to your favorite main course. Double this batch and bring it as an appetizer to your next dinner party!
Yields 1–11⁄2 cups (480 ml)
• 1 large eggplant, peeled and chopped
• 3 cloves garlic, peeled
• 4 tablespoons (60 ml) olive oil, divided use
• Salt and pepper, to taste
• 1⁄4 cup (960 ml) tahini
• Juice of 1 lemon
• 1 teaspoon (5 ml) cayenne pepper
• 1⁄2 teaspoon (10 ml) paprika
• 1⁄2 teaspoon (10 ml) cumin
• Chopped parsley, for garnish
1. Preheat the oven to 400°F (200°C). Coat the eggplant chunks and garlic with 1 tablespoon (15 ml) olive oil, and sprinkle with salt and pepper. Place on a foil-lined baking sheet and roast for 30 minutes, tossing occasionally, until browned and soft. Remove from heat and allow to cool.
2. Add eggplant, garlic, and all other ingredients (except for the remaining olive oil) to a food processor. Blend and slowly incorporate olive oil until a smooth consistency is reached.
3. Chill in the refrigerator until ready to serve. Top with freshly cut parsley. Perfect with the Cracked Pepper Crackers.
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Bold baba ghanouj is the fiery, smoky eggplant dip that wakes up a vegetable platter. Roasted eggplant and garlic blend with tahini, lemon, and a serious dose of cayenne for a dip with real attitude. Chilled until serving and topped with fresh parsley, it is the appetizer guests ask about for weeks.
Pro Tips
- Roast the eggplant chunks until they are genuinely browned and soft at 400F. Properly roasted eggplant is what gives the dip its smoky, silky base.
- Add the olive oil slowly while the processor runs. That gradual stream emulsifies the dip into a smooth, creamy consistency instead of an oily separation.
- This is a super-spicy version by design — the cayenne is what makes it bold. Halve it if you want a gentler dip, but do not drop the paprika and cumin.
- Chill it thoroughly before serving. The flavors need the cold rest to meld, and the dip thickens to a proper scooping texture.
Frequently Asked Questions
Is baba ghanouj paleo?
This version is — roasted eggplant, tahini, olive oil, lemon, and spices, with no dairy or grains. It is a staple paleo dip for raw vegetables.
How long does this dip keep in the fridge?
About 4 days in a sealed container. The flavor is actually best on day two after the spices have had time to meld.
What should I serve with baba ghanouj?
Cracked pepper crackers, fresh-cut vegetables, or crunchy endive leaves all scoop it beautifully.
Can I make it less spicy?
Yes — start with half the cayenne and adjust at the end. The roasty eggplant and lemon flavor is wonderful on its own merits.
Recipe Card
- 1 large eggplant, peeled and chopped
- 3 cloves garlic, peeled
- 4 tbsp olive oil, divided use
- Salt and pepper, to taste
- 1⁄4 cup tahini
- Juice of 1 lemon
- 1 tsp cayenne pepper
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- Preheat the oven to 400°F. Coat the eggplant chunks and garlic with 1 tablespoon olive oil, and sprinkle with salt and pepper. Place on a foil-lined baking sheet and roast for 30 minutes, tossing occasionally, until browned and soft. Remove from heat and allow to cool.
- Add eggplant, garlic, and all other ingredients (except for the remaining olive oil) to a food processor. Blend and slowly incorporate olive oil until a smooth consistency is reached.
- Chill in the refrigerator until ready to serve. Top with freshly cut parsley. Perfect with the Cracked Pepper Crackers.
Chopped parsley, for garnish
