The world, it seems, knows all about Hummus. In fact, the original recipe has been changed so much that I barely recognize it. But Baba Ghanoush? Well, that is a different story! Hummus has always been a simple mix of Chick Peas and Tahini. In today’s grocery stores and markets, hummus has seen the flavors of soy beans instead of chick peas, roasted peppers, and a whole host of other ingredients.

So, what then, is Baba Ghanoush? EGGPLANT! Yummy, roasted eggplant with all the same ingredients as the original hummus, only no chick peas.


Makes 2 to 3 cups

        Eggplant – 3 medium

        Garlic – 2 teaspoons

        Tahini – ¼ cup

        Zata’ar – 1 ½ teaspoons – optional

        Lemon juice – ½ cup

        Olive oil – ¼ cup

        Salt – 1 tablespoon or to taste

        Pepper – 1 teaspoon


Preheat oven to 350

Fork pierce the eggplant and roast in  oven for 45-55 minutes. Even better, char them on the grill then finish in the oven until soft.

Scoop soft, cooked eggplant out of the skin into a blender or processor.

Add all the remaining ingredients and puree.

That’s it!


One Comment

  1. Pingback: Eggplant 101 & {Meatless} Greek Eggplant "Meatballs" | Sumptuous Spoonfuls

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