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Baba Ganoush with Pita Crisps

A smoky, creamy dip made from roasted eggplant and tahini.
Prep Time 15 mins
Cook Time 1 hr
15 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Middle Eastern


  • rimmed cookie sheet, colander, and a food processor


Baba Ganoush Dip

  • 1 to 2 large eggplants, about 2 lbs total
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • juice of one lemon
  • 1 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • pinch ground cumin
  • pinch sumac
  • 3 tbsp parsley leaves

Pita Crisps

  • 3 pita labnani or Greek pita if not available
  • 3 tbsp extra virgin olive oil for brushing
  • 3 tbsp za'atar seasoning


  • Preheat oven to 450F
  • Prick holes and rub oil on skin of eggplants and set on cookie sheet that has been lined with foil, shiny side down. Place in preheated oven and roast for approximately 1 hour or until eggplants collapse on themselves.
  • Take eggplants out of the oven and carefully open them to release steam and to allow them to cool enough to handle. Leave oven on for pita crisps.
  • Scoop insides of eggplants into a colander, removing as many seeds as possible. Allow to drain.
  • Add tahini, salt, pepper, garlic, 1/4 the parsley and 3/4 of the lemon juice to the food processor.
  • Squeeze excess moisture out of the eggplant flesh and then add to food processor.
  • Blend ingredients while pouring oil in to the working food processor. Stop, taste, adjust seasoning and resume blending and pouring oil until the consistency is to your liking, reserving a tablespoon or so of oil for finishing.
  • Place blended ingredients in a serving bowl.
  • Add sumac and cumin to remaining oil. Swirl into baba ganoush, letting the oil form puddles.
  • Sprinkle with fresh parsley leaves.

Pita Crisps

  • Brush pita labnani with olive oil.
  • Sprinkle with za'atar seasoning. Cut into triangles.
  • Place pita triangles on cookie sheet and let brown in oven for about 4 or 5 minutes, until golden and crisp.
Keyword middle eastern, eggplant, dip, snack