Baba Ganoush Recipe for Aubergine Dip

Baba ganoush with cumin crispbreads

  • serves 4 as a snack
  • Easy

Serve this baba ganoush with cumin crispbreads as a mezze starter with hummus, olives, lamb kofte or falafel. You can keep with crispbreads in an airtight container for up to three days


Try this moreish baba ganoush then check out more aubergine recipes plus our top  5 quick and easy dips.




  • aubergines 2
  • garlic 2 cloves, crushed
  • tahini 2 tbsp
  • lemon 1/2, juiced
  • cayenne pepper ¼-½ tsp
  • extra-virgin olive oil
  • flat-leaf parsley ½ a small bunch, finely chopped


  • strong white bread flour 200g, plus more for dusting
  • golden caster sugar 1 tsp
  • cumin seeds 1 tbsp, toasted


  • Step 1

    Heat the oven to 170C/fan 150C/gas 3½. Put the flour, 1 tsp salt, sugar and cumin seeds into a bowl. Add 125ml warm water and knead to make a dough. Tip onto a floured worksurface and keep kneading until very smooth. Transfer to a clean bowl and rest for 30 minutes. Divide into 2 pieces, and roll the dough out as thin as you can on the floured surface, it should be about 2mm thick.

  • Step 2

    Carefully transfer the breads to 2 baking paper-lined trays and bake for 30-35 until crisp and golden. Allow to cool on a cooling rack, then break into shards.

  • Step 3

    Heat the grill to high. Pierce the skins of the aubergines all over with a skewer. Put on a baking tray and grill for 20-25 minutes, turning halfway through. The skin should be charred and the flesh soft all the way through when you press it. Leave to cool for a few minutes.

  • Step 4

    Cut the grilled aubergines in half lengthways, and scoop out the flesh with a spoon, discarding the skin. Put the flesh into a blender with ½ tbsp salt, a good grinding of pepper, the garlic, tahini, lemon juice, cayenne and 3 tbsp oil. Blitz to a smooth paste. Stir in the parsley, and drizzle with more oil. Serve with the crispbreads.

Discover more of the best aubergine recipes

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Nutritional Information

  • Kcals 395
  • Fat 164g
  • Saturates 2.4g
  • Carbs 45g
  • Sugars 6.7g
  • Fibre 10.7g
  • Protein 11.5g
  • Salt 3.1g