THE Best Garlic Baba Ghanoush

THE Best Garlic Baba Ghanoush

Do you know the Baba Ganoush?

Baba ganoush is similar to hummus, but it requires grilled or roasted eggplant instead of chickpeas. In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt.

Both dips are native to the Eastern Mediterranean and are often served with pita bread and raw, crunchy vegetables. You can use baba ganoush as you would with hummus, a dip or a spread.

I love my baba ghanoush with LOTS of garlic! If you don't like garlic as much as I do, avoid grating the raw clove as a garnish.

Without it you'll have a more subtle (slightly sweet) garlic flavor that will make everyone very, very happy. We like to serve it as part of a trio of dips, with homemade hummus and muhammara. Accompanied by raw vegetables and pita chips, you really can't go wrong.

Baba Ganoush is much easier to do than most people think! So, are you ready to get started ?!




THE Best Garlic Baba Ghanoush


Makes 2 cups
Preparation time: 10 minutes
Cooking time: 35 minutes
Rest time: 30 minutes



1 head of garlic, plus 1 clove of garlic
1 tbsp. plus 1 tsp. olive oil and more for garnish
Freshly ground black pepper
2 medium eggplants
3 tbsp lemon juice
1/4 cup 100% natural sesame butter
1 tbsp freshly chopped parsley
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pomegranate arils
A pinch of crushed red pepper flakes
Grilled pita and chopped vegetables, for serving




  1. Move the oven rack to the top third of the oven and preheat to broil on high power. Line a large baking sheet with parchment paper.
  2. Cut off the top of the head of garlic and drizzle with a teaspoon of olive oil.
  3. Season with pepper and wrap in foil.
  4. Pierce the eggplants all over with a fork. Place the eggplant and garlic on a large baking sheet and place in the oven.
  5. Grill, turning occasionally, until the eggplant is charred on the outside and tender inside and the garlic is tender, 30 to 35 minutes. Tip: Test the cooking of the eggplant by inserting a paring knife in the center of the eggplant. If there is resistance, continue cooking.
  6. Let the eggplants cool for 10 minutes, then open them and remove the flesh. Discard the skin and place the flesh in a colander to drain for 30 minutes, stirring once every 15 minutes. 
  7. In a large bowl, combine the eggplant, roasted garlic cloves, cumin, smoked paprika and lemon juice. Use a fork to mash the garlic cloves, then keep stirring until the eggplant is broken down and the lemon juice is incorporated.
  8. Add the tahini, 1 tablespoon of olive oil and grate the remaining clove of garlic in a bowl. Stir to combine and season with pepper, then transfer to a serving dish.
  9. Garnish with parsley, chili flakes, arils of pomegranate and a drizzle of olive oil.
  10. Serve with toasted pita bread and / or vegetables.
  11. Store in the refrigerator in an airtight dish.


Bon appétit!


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  • Caroline Bisaillon
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