Spicy Baba Ganoush

| February 28, 2018 (Last Updated: March 14, 2021)

Eggplant dip turned bold…

For most, spicy hummus would be the first Middle Eastern dip they’d reach for (and we have a few delicious recipes for that, like this smoky chipotle one) – but a spicy baba ganoush is so yum as well. This eggplant dip is perfect paired with hummus as a side to chopped fresh vegetables and pita chips, or use it as a sandwich spread (it’s perfect on a roasted vegetable sandwich).

Cayenne pepper is the simple heat source here, with mild paprika as a garnish for color. Of course, adjust the amount used of cayenne to increase or decrease the heat. Or you could opt for a hot paprika as a garnish to provide a heat boost along with the color pop.

spicy baba ganoush

Spicy Baba Ganoush

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 10 servings


  • 2 large eggplants
  • 1 ⁄2 cup tahini plus more as needed
  • 6 garlic cloves minced
  • 1 ⁄2 cup fresh lemon juice plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup tablespoons olive oil divided
  • 2 tablespoons Italian parsley chopped
  • Salt to taste
  • Paprika as garnish


Broil the eggplant

  • Cut the eggplant into 1/2 inch pieces.
  • Place the eggplant onto a aluminum foil lined baking sheet, then drizzle 2 tablespoons of olive oil over the eggplant.
  • Place eggplant under a broiler (high) for 5 minutes.
  • Flip the eggplant, then broil for another 5 minutes on high until the eggplant flesh is soft.
  • Remove from the broiler, allow the eggplant to cool, and peel off the eggplant skin.

Prep the baba ganoush

  • In a large mixing bowl, combine the eggplant, tahini, garlic, lemon juice, cumin, and cayenne pepper. Use a fork to mash the eggplant until smooth.
  • Add salt, additional cayenne pepper, or tahini to taste.
  • Place the baba ganoush into a serving bowl and create a small depression in the center of the spread. Fill the depression with two tablespoons of olive oil and sprinkle the baba ganoush with paprika and parsley.
  • Serve immediately.


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