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Baba ganoush - Dr. Axe

Homemade Baba Ganoush Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Baba ganoush is a Middle Eastern eggplant-based dip originally from Lebanon. It uses garlic and ground sesame seeds, or tahini, for flavor.


  • 1 medium eggplant, sliced
  • ¼ cup tahini
  • 34 garlic cloves, smashed
  • 12 tablespoons avocado oil
  • 1 cup parsley, chopped
  • Sea salt and pepper to taste


  1. On a baking sheet lined with parchment paper, lay out the eggplant slices.
  2. Salt the eggplant, and allow eggplant to sit for 15–20 minutes to remove moisture.
  3. Use a paper towel to dab eggplant, removing excess water.
  4. Broil eggplant on top oven rack for 5–8 minutes.
  5. Remove skin (optional*).
  6. Place eggplant in a food processor, and pulse until broken down.
  7. Place all other ingredients in the food processor and blend on high until well-combined.
  8. Serve with chopped vegetables.


  • As you get more comfortable making this recipe, you can mix up the ingredients a bit. Add more garlic, a little hot chili pepper for spice, different herbs, etc.
  • This is a Lebanese baba ganoush recipe, but you can also opt for a Turkish baba ganoush recipe for a slightly different taste.
  • Baba ganoush without tahini is also a possibility if you don’t enjoy the flavor or want to mix it up.
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Category: Dips
  • Method: Food Processor
  • Cuisine: Lebanese


  • Serving Size: 118g
  • Calories: 130
  • Sugar: 3.4g
  • Sodium: 19mg
  • Fat: 10.3g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8.8g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg