Skip to main content

Classic Baba Ganoush


  • ¼ cup tahini
  • ⅓ cup Lucini's Premium Select Extra Virgin Olive Oil, plus more for brushing the eggplant and garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish ¾ teaspoon salt, to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika for garnish
  • Pinch of black pepper (optional)
  • Serving suggestions: sliced, fresh veggies (carrots, bell peppers, cucumbers), pita chips, fresh round of bread.


  1. Preheat oven to 450F. Line a baking sheet with parchment paper. Cut eggplants in half and brush insides with Lucini Premium Select Olive Oil. Place on a baking sheet with halved sides down.
  2. Roast eggplants until the interior is very tender and the skin collapses, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes.
  3. Gently squeeze out any excess moisture from the eggplant first, then flip the eggplants over and scoop out the flesh with a large spoon, discard the skin.
  4. Add eggplant flesh, garlic cloves, lemon juice, tahini, parsley, salt, and cumin to the food processor.
  5. Pulse several times until the ingredients are all well incorporated.
  6. Slowly drizzle in Lucini Premium Select Extra Virgin Olive oil while pulsing the food processor.
  7. Transfer to a serving bowl. Sprinkle with paprika, black pepper, top with fresh parsley, and a generous pour of Lucini Premium Select Extra Virgin Olive Oil.

Recommended Products