12 servings (serving size: 1/2 cup dip and 3 pita wedges)

Baba ganoush is a Greek dip made from eggplant and is similar to hummus.  The swirl of roasted red peppers gives this dip incredible flavor.  Serve with pita chips.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.

Step 3

Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

Ratings & Reviews

lizzi452's Review

August 23, 2014

HuGuEtTe's Review

September 25, 2011
I love the Baba Ghanouge it's delicious and healthy too.

EllenDeller's Review

September 20, 2010
Good, but less tangy than the traditional. Think I actually prefer the taste of baba ghanoush made with plain yogurt, though this is milder.

CyanEclipse's Review

April 24, 2010
This baba ghanoush is AWESOME! I made it as written without the red pepper swirl, and I might have been a little heavy handed with the tahini. It got rave reviews from guests and tastes ridiculously good with multi-grain pita chips. Well done, CL!

Jenbalsa's Review

October 29, 2009
Great recipe! Although I did not do the red pepper swirl - great basic baba ghanoush recipe. If you don't like too much of a citrus taste I would cut down on the lemon juice - probably out of balance when I excluded the red pepper swirl!