This dip is so good, you're gonna want to baba-gaNOSH it up!


  • 3 medium Eggplants
  • 4 Cloves Minced Garlic
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon Ground Cumin
  • 1/3 cup Tahini
  • 1 Lemon (juice and zest)
  • 2 tablespoons Parsley (chopped)
  • Salt (to taste)
  • Pepper (to taste)
step-by-step directions
step-by-step directions
  • Preheat oven to 375°F.
  • Roast Eggplants until skin is charred and inside flesh is soft. About 1 hour. Remove from oven and allow to cool. Once cool enough to handle, remove skin and place flesh over a colander.  Allow to drain for at least 30 minutes. 
  • Place Eggplant in food processor remaining ingredients except Parsley.  Pulse until combined. Stir in Parsley and season with Salt and Pepper.
  • Serve with Everything Bagel Crackers.

Watch how its made

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2.75 stars based on 4 reviews
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