Creamy baba ganoush

Growing up in Hong Kong, I wasn’t too familiar with Middle-Eastern or Lebanese cuisine until a few years ago. One of our clients was a big Lebanese chain restaurant owner in London. Our design team used to go to their restaurant to photograph the food and design their menu/digital promotional materials for 2-3 years. We were regularly offered food tasting and often had chances to speak to the chef; that’s how I discovered Middle-Eastern and Lebanese cuisine.

I still remember the first time I tried baba ganoush (smoky aubergine dip), I was like OH. MY. GOD. It was so creamy and smokey, how could it be vegan?!!!!!!!!

Here you go, this is my baba ganoush recipe.

k33kitchen Creamy Baba Ganoush 1

First, cut the aubergines in half and grease with oil, place them on a baking tray lined with tin foil.

The white sides face down… bake for 30 minutes.

k33kitchen Creamy Baba Ganoush 2

Scoop out the aubergine flesh into a large mixing bowl and add in all sauce ingredients.

k33kitchen Creamy Baba Ganoush 3

Blend the mixture with a blender or food processor (I love my hand blender!!!!) until it forms a creamy and smooth paste.

k33kitchen Creamy Baba Ganoush 4

Drizzle with olive oil then sprinkle the coriander and pomegranate seeds on top and it is ready to serve. It is soooo simple, right?

If you ever bore with hummus and want something different, this baba ganoush is a perfect alternative. It is an excellent addition to a sharing platter; serve with salad, crackers or flatbreads. It’s an absolute joy to eat.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!

k33kitchen Creamy Baba Ganoush 5
k33kitchen Creamy Baba Ganoush 6

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Difficulty: Easy

Serves: 2

Prep.: 35 mins | Cook: 20 mins



  • 2 medium aubergines (around 500g)
  • 1 tsp vegetable oil for grease


  • 1 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil


  • 1/2 tsp extra virgin olive oil
  • 1 tbsp pomegranate seeds (optional)
  • 1/2 tsp coriander, finely chopped
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  1. Preheat the oven to 170C degrees.
  2. Cut the aubergines into halves and grease them with vegetable oil.
  3. Grease a baking tray or line with tin foil paper.
  4. Place the aubergines onto the baking tray with the white sides down, bake for 30 minutes, remove and leave them to cool down for about 10-15 minutes.
  5. Scoop out the aubergine flesh, blend it with a hand blender in a large mixing bowl, add in all sauce ingredients.
  6. Top the mixture with olive oil, sprinkle the coriander and pomegranate seeds on top and serve.
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4 years ago
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This look so beautiful