Baba Ganoush with Garlic & Herb Pita Chips

Creamy dips like Baba Ganoush make everything better, wouldn’t you agree? And with the ultimate chip, you need a dip that can handle it. This Baba Ganoush recipe is super simple and leaves you with a creamy, hearty snack/appetizer for you and your friends, if you’re open to sharing that is!


  • 2 mini eggplants or 1 large eggplant
  • 1.5 tbsp Tahini
  • Juice of ½ a lemon
  • ½ tsp Salt 
  • 1 small clove Garlic
  • Dash of Paprika
  • Olive Oil, to drizzle on top
  • Paprika, Parsley and Sesame seeds, for garnish
  • Cedar Valley Selections Garlic & Herb Pita Chips, to serve


  1. Preheat the oven to 450F.
  2. Wash and dry the eggplants. Then using a fork, pierce the eggplants all around several times. This will allow the steam to escape when roasting.
  3. Place the eggplants on a foil lined baking sheet and bake for 45 minutes.
  4. When cool enough to handle, peel the skin and discard. Place the flesh in a sieve over a bowl to drain for a few minutes.
  5. In a clean bowl, add the drained eggplant flesh, tahini, salt, paprika, garlic and lemon juice. Mash together until a chunky consistency is obtained. If you prefer it smooth, pulse it in a food processor or use an immersion blender.
  6. Drizzle some olive oil, sprinkle some paprika and garnish with sesame seeds and parsley. 
  7. Serve with Cedar Valley Selections Garlic & Herb Pita chips. Enjoy!

Share this Article