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Baba Ganoush with Pita Chips

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A smoky, creamy Middle Eastern dip made from roasted eggplant, tahini, garlic, and lemon juice, served with crispy pita chips for dipping.

Ingredients

Scale
  • 2 large eggplants
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil (plus extra for garnish)
  • Salt to taste
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 4 pita breads
  • 2 tablespoons olive oil (for pita chips)
  • 1 teaspoon paprika or za’atar (optional, for pita chips)

Instructions

  1. Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast for 35–40 minutes until soft and skin is charred.
  2. Allow eggplants to cool slightly, then scoop out the flesh and place in a food processor.
  3. Add tahini, garlic, lemon juice, olive oil, salt, and cumin. Blend until smooth and creamy.
  4. Transfer dip to a serving bowl, drizzle with olive oil, and garnish with parsley.
  5. For pita chips, cut pita bread into wedges, brush with olive oil, sprinkle with paprika or za’atar, and bake at 375°F (190°C) for 10–12 minutes until golden and crispy.
  6. Serve baba ganoush with warm pita chips on the side.

Notes

  • For extra smokiness, grill the eggplants over an open flame instead of roasting.
  • Pita chips can also be air-fried for a healthier version.
  • Adjust garlic and lemon juice to taste for more tang or spice.

Nutrition

Keywords: baba ganoush, pita chips, eggplant dip, vegan appetizer, Middle Eastern snack, tahini dip

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