Creamy Baba Ganoush Recipe with Tahini and Pomegranate Sparkle
A creamy, smoky baba ganoush enhanced with tahini and topped with fresh pomegranate seeds for a bright, flavorful dip perfect for entertaining or casual snacking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium-large globe eggplants (about 2 pounds / 900 g), roasted until tender and smoky
- ¼ cup (60 ml) tahini paste
- 2–3 cloves garlic, minced or crushed
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ¼ cup (about 50 g) fresh pomegranate seeds, for garnish
- Small handful fresh parsley or mint, chopped, for garnish
- Optional: pinch of smoked paprika or dash of cayenne pepper
Instructions
- Preheat oven to 425°F (220°C). Prick eggplants a few times with a fork to prevent bursting and place on a baking sheet.
- Roast eggplants for 30-35 minutes, turning halfway through, until skin is charred and flesh is very soft.
- Let eggplants cool for about 10 minutes. Slice open and scoop out the soft flesh, discarding the skin and excess liquid.
- Transfer eggplant flesh to a food processor. Add tahini, garlic, lemon juice, olive oil, salt, and cumin.
- Blend until smooth and creamy, about 1-2 minutes, scraping down sides as needed.
- Taste and adjust seasoning with more salt, lemon juice, or garlic if desired.
- Scoop baba ganoush into a serving bowl. Drizzle with extra olive oil and sprinkle with pomegranate seeds and chopped herbs.
- Serve immediately with warm pita, crisp vegetables, or as part of a mezze spread. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
If eggplants are not smoky enough from the oven, briefly char them over a gas flame or under the broiler for extra depth. Avoid adding excess liquid from eggplants to prevent watery dip. For a nut-free version, substitute tahini with sunflower seed butter. Leftovers keep up to 3 days refrigerated; add pomegranate seeds fresh before serving.
Nutrition
- Serving Size: About ¼ cup (60 g)
- Calories: 90
- Sugar: 2
- Sodium: 230
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 3
- Fiber: 2
- Protein: 2
Keywords: baba ganoush, creamy dip, tahini, pomegranate seeds, smoky eggplant, Mediterranean appetizer, vegan dip, gluten-free dip