Baba Ghanoush (Lebanese Dip)

Never sure what to do with those epic aubergines lurking in your veggie box? This smoky, creamy baba ganoush is the answer. It’s easy to make, naturally dairy-free, and packed with bold, nutty flavours. Perfect for spreading on toast, scooping up with pita, or just eating straight from the bowl.

• Ingredients

  • 2 aubergines (or if you only have 1, just halve the recipe)
  • 3 tbsp tahini
  • 1 lemon (juiced)
  • 1–2 tsp salt
  • 2 cloves garlic (grated or finely minced)
  • Optional toppings: Olive oil, sesame seeds, pomegranate seeds, chopped parsley or coriander

Instructions

1. Roast the Aubergines: Preheat your oven to 220°C. Pierce the whole aubergines a few times with a fork or knife, then place them on a baking tray. Roast for 30 minutes, turning halfway through, until the skin is charred and the inside is soft.

2. Cool & Peel: Let the roasted aubergines sit in a bowl until cool enough to handle. Peel off the skin (compost it if you can) and save any juice that has collected in the bowl for extra smoky flavour.

3. Blend It Up: Add the aubergine flesh to a food processor along with tahini, lemon juice, garlic, and 1 teaspoon of salt. Blend until smooth. Taste and add more salt if needed. For extra smokiness, mix in a tablespoon or two of the reserved roasting juice.

4. Let It Rest: For the best flavour, let your baba ganoush chill in the fridge for at least 2 hours before serving.

5. Top & Enjoy: Drizzle with olive oil and sprinkle on sesame seeds, pomegranate seeds, or fresh herbs. Serve with pita, crackers, or veggies for dipping.

This dip is so good, you might never go back to hummus. Let us know how yours turns out.