Baba Ganoush – Smoky, Creamy, and Crowd-Pleasing

The other day at the Julian Bakery test kitchen, we were in the mood for something fresh, light, and perfect for a warm afternoon. Something you could scoop up with crackers, veggies, or just about anything in reach. That’s when we whipped up this silky, smoky baba ganoush—made the JB way, of course.

You’ll need: 

• 1 medium to large eggplant
• 2 medium garlic cloves
• 1 spoonful of tahini (100% sesame)
• ½ lemon
• Olive oil
• Salt, pepper, and paprika, to taste
• Peeled sunflower seeds, for garnish

Instructions: 

1. Roast the eggplant over a small open flame for about 30 minutes, turning it often so all sides get evenly charred.
2. Roast the garlic cloves for about 20 minutes, or until soft and mushy.
3. Once cooled slightly, peel the eggplant, discarding the skin, and place the soft pulp in a bowl. 
4. Peel the roasted garlic and add it to the bowl with the eggplant pulp. 
5. Add tahini, lemon juice, salt, pepper, and paprika. Mash everything together until smooth and well combined. 
6. Transfer to a serving dish, cover, and chill until ready to serve. 
7. Just before serving, drizzle with olive oil and sprinkle with peeled sunflower seeds.

Why You’ll Love It:

• It’s creamy! Smoky! Zesty! Every bite is packed with bright lemon, nutty tahini, and a deep roasted eggplant flavor.
  
• It’s plant-based, fiber-rich, and naturally gluten-free—making it a feel-good dip you’ll come back to again and again.
  
• It’s a Middle Eastern classic, with fresh and clean ingredients.
  
• It’s a breeze to make! Roast, blend, drizzle—and you’re ready to dig in.

Pro tip: Serve it chilled with our Organic Seed Crackers – Salt & Pepper for the ultimate texture contrast.