A vegan, creamy & delicious eggplant cream!

Baba ganoush is perfect as a dip with fresh or roasted vegetables or as a spread for toast & crackers. It also makes a great addition to dressings and sauces!


  • 1 roasted eggplant
  • 3 cloves garlic, preferable roasted
  • 2-3 tbsp of tahini
  • ½ juice of a lemon
  • ¼ tsp cumin
  • cayenne pepper & sea salt to taste


  1. Roast eggplant (cut some slits) & garlic cloves at 200°C (400°F) for about 30 minutes until soft.
  2. After roasting, allow to cool slighty, then peel the dark skin of the eggplant or scoop out the inside.
  3. Combine all ingredients in a high speed blender and blend until smooth and creamy.
  4. Enjoy!