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Baba Ganoush dip

Baba Ganoush dip

A delicious aubergine dip with smoked paprika and garlic


  • 3 large aubergines
  • 1 large or 2 smaller cloves of garlic, chopped
  • Zest of 1 unwaxed lemon
  • ¼ tsp smoked paprika
  • 3 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • 1 tbsp each of parsley and mint, finely chopped
  • 1 tsp sumac to garnish (optional)


  1. Prick the aubergines a few times with a knife or skewer and char under a hot grill, over a barbecue or on a chargrill until blackened and soft and pulpy in the centre when pierced with a knife. Turn occasionally to char them evenly. Once ready, remove from the heat and set aside in a bowl to cool down.
  2. Once the aubergines are cool enough to handle, drain off any excess liquid, cut in half and scoop the flesh into a food processor.
  3. Add the chopped garlic, lemon zest, paprika, tahini and olive oil. Season with salt and pepper. Blitz for about 1 minute. Add the herbs and blitz for a few seconds.
  4. Serve with crackers or toasted bread.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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