Baba Ghanoush

by Tikofoods
4 Servings
50 min

I love dips, especially hummus and tzatziki, but I recently had the most amazing baba ghanoush at a local middle eastern restaurant and kept going back for more. After a few visits, I decided it was time to try recreating it on my own. This recipe is more of a whipped baba ghanoush (vs a chunky one) and is similar to hummus but made with eggplant instead of chickpeas. The secret ingredient to what makes it really shine? Pomegranate molasses.

If you are unable to find this ingredient in your local grocery store, try Amazon! It seriously elevates the flavors in this dish. For more recipes, check out my Instagram @tikofoods.

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 eggplant
  • 3/4 tahini sauce
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • salt to taste
  • drizzle of pomegranate molasses
  • drizzle of olive
  • black sesame seeds to garnish (optional)
  • toasted pine nuts to garnish (optional)
  • parsley to garnish

Heat oven to 425F
Add a drizzle of olive oil and sprinkle of salt on the eggplant then wrap in aluminum foil
Cook for approximately 30 minutes, until soft
Let cool, then unwrap the eggplant and peel off the skin
Chop into smaller pieces, then add to a food processor or blender with the tahini sauce, garlic cloves, and lemon juice
Blend until smooth then serve with a drizzle of olive oil and pomegranate molasses
Garnish with black sesame seeds, toasted pine nuts, and parsley