Try our easy vegan baba ganoush recipe. Comprised of grilled aubergines and tahini this dip is seriously creamy and goes perfectly with fluffy lavash bread. Also try our muhammara dip and more Middle Eastern mezze recipes.



  • 300g plain flour
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1 tbsp sumac
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds


  • 3 aubergines
  • 3 cloves garlic, skin on
  • 1 lemon, juiced
  • 50ml extra-virgin olive oil
  • 2 tbsp tahini
  • a small bunch flat-leaf parsley, finely chopped


  • STEP 1

    First make the lavash dough. In a bowl, mix the flour, 3 tbsp olive oil, salt and 150g of warm water until it comes together to form a dough. Knead for 5-10 minutes until smooth and elastic. Wrap in clingfilm and leave to one side.

  • STEP 2

    Heat the grill to high and prick the aubergines all over with a fork. Drizzle lightly with oil and put on a baking tray. Wrap the garlic in a double layer of foil, add to the tray.

  • STEP 3

    Put the tray under the grill turning the aubergine and garlic regularly, until the aubergines are very soft and their skin is black, and the garlic is tender.

  • STEP 4

    Remove from the tray, put the aubergines and garlic in a bowl and cover with clingfilm.

  • STEP 5

    Heat the oven to 260C/fan 240C/gas 10 and put 2 or 3 large baking sheets into the oven. Cut the dough into 8 portions and roll each piece out to a 15cm circle. Brush with water and sprinkle over the sumac and sesame seeds.

  • STEP 6

    Take out the baking sheets and lay on the flatbreads. Return to the oven and cook for 3-4 minutes, flipping halfway through, until puffed and golden.

  • STEP 7

    Scrape the soft flesh from the inside of the aubergines and garlic into a food processor and discard the skins. Add the lemon juice, 50ml olive oil and tahini and blitz to a purée.

  • STEP 8

    Stir through the parsley and serve with the lavash, hot from the oven.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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